Happy Bundt Day and thanks to Lara from Tartacadabra for organizing us with a theme of ‘One Thousand and One Nights.
Time to indulge.
Indulgence to me always mean saffron and a fruit that I don’t have excuse to normally use. So, apricots it is. We rarely have fresh apricots in this area but I snagged a bunch the other day and instantly wanted to make a lovely sauce.
I also decided to make a super light and slightly tempermental type of cake called a genoise. It either works beautifully and is super light and rich OR it fails miserably.
The stars need to align in order to have it rise.
Don’t take it personally.
It’s not you-it’s the cake.
What do you do if it doesn’t rise?
Add more sauce. Sauce with a bit of brandy will especially help.
But give it a go because when this cake works it is a thing of legends.
Start with fat eggs and yolk, with saffron, ground ginger and a bit of sugar. Heat over boiling water until it’s baby bottle temperature
and then remove from the heat and whip the heck out of them until they’re pale and silky.
Fold in flour and cornstarch and ooze into a bundt pan (butter or spray it thoroughly) and bake until golden.
While it’s rising (fingers crossed and DON’T open the oven) throw together a quick sauce with; apricots, ginger, brandy and honey.
Let your cake briefly cool and serve with your lush sauce. The saffron doesn’t make a HUGE colour difference but the taste comes all the way through.
- 3 eggs
- 3 egg yolks
- 1 tsp saffron threads
- ½ tsp ground ginger
- ¾ cup sugar
- ¼ cup cornstarch
- ½ cup flour
- 2 cups chopped, fresh apricots
- 2 T brandy
- ¼ cup honey
- ⅛ cup water
- 1 T chopped, crystalized ginger
- In your big mixer bowl whip; eggs, spices and sugar. Heat over boiling water until baby bottle warm and beat on super fast until mixture is pale and frothy. Fold in the flour and cornstarch and gently place in a sprayed, bundt pan. Bake at 355 for 20-25 minutes or until cake is golden and a knife comes out cleanly.
- Sauce: Mix ingredients together and heat. Let boil until fruit is softened and mixture resembles jam.
- Almond Date Bundt Cake by Renee at Magnolia Days
- Almond Orange Basbousa Bundt by Stacy at Food Lust People Love
- Arabian Nights Bundt Cake by Lara at Tartacadabra
- Honey Almond, Apricot, and Cream Cheese Filled Breakfast Cake by Colleen at Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Moroccan Bundt Cake by Bea and Mara at I Love Bundt Cakes
- Orange Cardamom Bundt by Wendy at A Day in the Life on the Farm
- Orange Yogurt Bundt Cake by Kathya at Basic N Delicious
- Orange and Mint Bundt Cake by Terri at Our Good Life
- Persian Love Bundt Cake by Anshie at Spiceroots
- Persian Orange Cake by Rebekah at Making Miracles
- Pistachio Lemon & Rose Drizzle Bundt Cake by Laura at Baking in Pyjamas
- Pistachio Rose Baklava Bundt by Jacqueline at I Sugar Coat It!
- Roohafza Almond Bundt Cake by Shilpi at SimplyVeggies
- Rose Bundt Cake by Kelly at Passion Kneaded
- Saffron and Apricot Cake by Jane at Jane’s Adventures in Dinner
- Saffron and turmeric mini bundt cakes by Patricia at Patty’s Cake
- The Blue Djinn of Babylon Persian Cardamom Bundt Cake by Bee at The Queen of Scones
- Turkish Delight Bundt Cake by Felice at All That’s Left Are The Crumbs
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.