Quatre-Quart Bundt Cake#BundtBakers

This classic French cake, the Quatre-Quart, is also known as a pound cake elsewhere. It's a simple and can be enjoyed as a tea cake.

Made this cake for the community rosary  held in my house.

Ingredients5 Eggs
250 Grams Caster sugar
250 Grams All Purpose Flour
2 Teaspoons Baking powder
250 Grams  Butter - melted - I used salted
1 Teaspoon Vanilla Essence

Method

Preheat the oven to 180 C  degrees  Grease and flour two 7 inches bundt  tins. 

Whisk together the eggs and caster sugar until light and fluffy. Whisk in the flour and baking powder, then the melted butter. Spread the cake mixture into the prepared bundt tins. 

Bake in the preheated oven until a skewer inserted near the center comes out clean, about 40 to 45 minutes. 

When it cools dust it with icing sugar and serve.

Labels : French Cuisine,Pound Cake, Bundts, Tea Cake, Bundt Bakers
Sending this to Bundt Bakers our Host is Lara from Tartacadabra http://tartacadabra.blogspot.com

Almond-Brown Butter Bundt Cake by Katin špajz
Baba Rum Bundt Cake by Merce's Cake
Brioche Bundt Cake by I Love Bundt Cakes
Bundt Cake Quatre-Quarts Breton by Patyco Candybar
Chez Panisse Almond Bundt by Sweet Sensations
French Opera Bundt Cake by Tartacadabra
Île Flottante (Floating Island) Bundt by Food Lust People Love
Quatre-Quart Bundt Cake by Sneha's Recipe
Tarte Tatin in a Bundt Pan by A Day in the Life on the Farm
Tropézienne Bundt Cake by Patty's Cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

Dream White Cake#BundtBakers

This cake is soft, delicate and beautiful. This is my hubby's birthday cake. He was so delighted to see this cake.

Ingredients

For the Cake  
1.1/4 Cup All Purpose Flour
1/4 Cup Cornflour 

3/4 Teaspoon Vanilla Powder 
 1/4 Teaspoon  Salt 

1/2 Tablespoon Baking powder 
113 Grams Unsalted butter
1 Cup Caster Sugar 
1/2 Cup Milk  
3 Egg Whites at room temperature

For Butter Cream
100 Grams Unsalted white butter, at room temperature 
1/2 Teaspoon Vanilla powder 
A Pinch of Salt
3 - 3.1/2 Cups Icing sugar 
1 Tablespoon or more Milk

Method
Seperate the eggwhites into a big bowl.

In a sauce pan heat butter and milk till the butter just melts.

Grease a 6.1/2 inch loose bottom bundt pan.
Preheat the oven to 170°C.
For the Cake

Whisk the egg whites till they start  to double in volume and  become stiff. Gradually add the sugar and beat it till the mixture turns white and silky.

In an other bowl sieve all purpose flour, corn flour, vanilla powder, baking powder and salt together. 

To this add hotmilk and butter mixture and  mix it well. 

To this add egg white mixture in parts and fold in using a spatula. 

Do not overmix.

Pour  the batter into the bundt pan  and bake for 25 to 30 minutes. 

Once baked  then transfer it onto a cooling rack. Cool it completely. Then remove it from the pan.  Keep it overnight to cool. 

When cooled cut  the brown top of the cake. Slice into two parts.

For butter cream frosting
The butter should be at room temperature and completely soft.
Combine the butter, vanilla and salt in a large bowl using a hand mixer or a stand mixer. Add the sieved icing  sugar 1/2 cup at a time.

Beat till the mixture gets smooth and fluffy. If it gets a little thick only then add a little milk  to get the right consistency. In case it gets liquidy, add more icing sugar.

To Assemble the Cake

Place one layer of the cake on a cake stand. Scoop in as much buttercream as you desire on it and spread it evenly using a spatula. Place the other layer over it. Now scoop in some more buttercream on top and spread it.

To get a good finish on top. Spread a thin layer of buttercream and place the cake in the fridge for 15 minutes. This ensures that the buttercream layer firm's up. This will help to spread the last layer easily and evenly. Spread one more layer of buttercream and refrigerate again.

Place your spatula in hot water. Remove the cake from fridge and smoothen the top using the spatula dipped in hot water. Wipe the spatula before smoothing. This will give a smooth finish to the cream. 

Here the Dream White Cake is ready.

Slice it and enjoy with family and friends.
Labels : Bundts, Bundt Bakers, Dream White Cake, Buttercream frosting,Birthday Cake 

 

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. Host: Nichole Little. You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page. And don’t forget to take a peek at what other talented Bundt Bakers who have baked White Bundts this month: 

Almond Wedding Cake  Food Lust People Love
White Chocolate Mud Bundt Cake  All That’s Left are the Crumbs
Yolks Bundt Cake  Merce’s Cake
Dream White Cake  Sneha’s Recipe
Kentucky Bourbon Butter Cake  Cookaholic Wife
Coconut and White Chocolate Bundt Cake  Patyco Candybar
White Chocolate Bundt with Apple Cider Glaze  Sweet Sensations
White Chocolate Bundt  A Day in the Life on the Farm

Black Bottom Apple Bundlets#BundtBakers

Today for Bundt Bakers I, am posting these beautiful and delicious Black Bottom Apple Bundlets. These are so cute, they do not require any icing or extra trimmings, they are so yum on it's own. 

By the way these are suitable for any occasion, a formal affair,  to a breakfast treat or will make an excellent dessert too, top them up with a scoop of ice cream - of your choice and serve.. yum yum..surely whoever part takes of this dessert are lucky to enjoy this.

For our event this month the theme is "Apples" and our Host is Wendy Thank you Wendy for hosting this event.

Few I, made in a aluminium bundt molds, these had to be loossend from the sides then unmold, the silcions one are the best for these Black Bottom Apple Bundlets.  

If you have any bundts remaining then refrigerate them. These taste yum even when cold.

Makes 12 bundlets

Ingredients
For the Apple topping
2  - 3 Big Apples - skinned and cubed
¼ Cup Brown Sugar
1 Tablespoon Heaped Unsalted butter
For the Cream Cheese topping
150 Grams Cream cheese
¼ Cup Brown Sugar
1 Large Egg 
½ Teaspoon Vanilla essence 
For the Black Bottom
¾ Cup All Purpose Flour
½ Cup Apple Juice
3 Tablespoons Oil
¼ Cup Brown Sugar
3 Tablespoons  Cocoa powder
1½ Teaspoon Apple Cider Vinegar
½ Teaspoon Vanilla essence
½ Teaspoon Baking soda
½ Teaspoon Cinnamon powder
¼ Teaspoon Salt

Method
For the Apple topping

In a pan cook apples, brown sugar and the butter , Cook, stirring once, 5 minutes or until apples are caramelized.

Let cool.
For the Cream Cheese topping

Meanwhile  in a bowl beat cream cheese, brown sugar, vanilla essence and the egg until smooth, light and fluffy . Set aside.
For the Black Bottom

In another bowl place the remaining  brown sugar, cinnamon powder, cocoa powder, flour, baking soda, salt, vanilla essence, apple cider vinegar, apple juice (except cooked apples) and whisk until well blended.

Divide evenly among  the bundts - at the bottom add a tablespoon cocoa mix then a heaped tablespoon cream cheese mixture, top each with a tablespoon apples.

These beauties are ready to go into the oven. 

Bake 20 to 25 minutes in a preheated oven at 180 degrees C or until cheese mixture has puffed and set.

Ready and out..hmmm

Cool them on a wire rack completely,  before removing from  the moulds.

Enjoy them with a cuppa or tea or coffee.

  Serve them as a dessert with a scoop of ice cream of your choice.. yum yum.

Labels : Bundt Bakers, Bundts, Apple, Black Bottom Apple Bundlets, Healthy, Cream Cheese, Baked

Take a look at the Apple Bundts other's are sharing today.
Apple Bundt with Caramel Glaze by A Day in the Life on the Farm
Apple Butterscotch Bundt Cake by Katin špajz|
Apple Crumb Ring Bundt by Living the Gourmet
Apple Zucchini Nut Mini Bundts by All That's Left Are The Crumbs
Black Bottom Apple Bundlets by Sneha's Recipe
Caramel Apple Bundt Cake by Merce`s Cake
Quinoa and apple bundtcake with rum by Cookpad
Reduced Carb Apple Pecan Spice Cake by Palatable Pastime
Toffee Apple Bread Pudding Bundt by Food Lust People Love
Vegan Apple & Oats Mini Bundt Cakes by Patty's Cake

Alcohol Chocolate Fruit Mini Bundts#BundtBakers

To day is our posting for Chocolate Bundt Cakes an Event for Bundt Bakers, hosted by Sue Lau. Thanking you Sue for hosting this month's event.

Makes 8 bundts

Ingredients  
150 Grams All Purpose Flour
150 Grams Butter
150 Grams Caster Sugar
3 Eggs
1/2 Teaspoon Baking powder
A pinch of salt
1/2 Teaspoon Mixed Fruit Essence
200 Grams Mixed Fruits
1 Tablespoon All Purpose Flour
1 Tablespoon Alcohol
1/4 Teaspoons Cake spice
100 Grams Semi Sweet Chocolate - melted
1 Tablespoon Coconut Milk - Can use normal Milk 

Method

These fruits are soaked in alcohol for year, whatever alcohol - can use what alcohol you wish. I soak 800 grams of mix fruits ( cranberries, cherries, mixed peels, black raisins, sultanas and prunes) in alcohol mix of rum, whisky, beer , vodka , bourbon. If you can't soak for a year then it should kept in alcohol for at least a month.

Before using this fruit mix, drain all the alcohol and then add 100 grams each of cashew and almonds chopped. Mix it well. Took 200 grams from this mix.

Grease the bundts molds well. Keep aside

Mix the drained fruits with a tablespoon of flour and mix well keep aside.

Sieve the flour, salt, cake spice and baking powder well . Keep aside.  In a bowl break the eggs and keep aside.

Cream the butter till light and fluffy then add the caster sugar in batches and continue beating till the batter turns creamy, add an egg at a time and continue beating till all the eggs are incorporated. Now add the essence, melted chocolate and coconut milk continue beating. Add the sieved flour again in batches and on low speed continue beating. When all the flour is incorporated, add the alcohol, fruits and fold in with a spatula gently till the fruits are well mixed into the batter. 

Pour this into the prepared bundt molds,  bake in a pre heated oven at 180 degrees for 20 to 25 minutes or till a skewer comes our clean.

When the cake is out of the oven immediately take a tablespoon of the drained alcohol pour it over every bundt. Let them cool completely and then un-mold. Sprinkle them with icing sugar.  

 Enjoy these yummy bundts.

 Can serve these as a dessert too with a scoop of your favorite ice cream.. yum yum... 

Labels : Bundts, Bundt Bakers, Chocolate, Mixed  Fruits, Alcohol, Eggs, Coconut Milk, Sweets & Desserts

Come see what we have baked up for you this month!

• Alcohol Chocolate Fruit Mini Bundts from Sneha's Recipe
• Bundt Cake White Chocolat from Merce’s Cake
• Caramel Mocha Bundt Cake from All That's Left Are The Crumbs
• Chocolate Brownie Bundt from Cookaholic Wife
• Chocolate Coconut Bundt Cake from Tartacadabra
• Chocolate Oreo Bundt from Living the Gourmet
• Chocolate Tres Leches Bundt Cake from Patty's Cake
• Extra Dark Chocolate and Moka Bundt Cake from Pat y Co. Candy Bar
• Inside Out German Chocolate Cake from Food Lust People Love
• Low Sugar Chocolate Peanut Butter Bundt Cake from Palatable Pastime
• Martha Stewart Chocolate Bundt Cake from I Love Bundt Cakes
• White Chocolate, Almond and Strawberry Curd Bundt Cake from Nunca es Demasiado Dulce

Buttermilk Bundt Cake with Caramel Icing#BundtBakers

To day is our posting for Southern Cakes an Event for Bundt Bakers, hosted by Sue Lau.  Thanking you Sue for hosting this month's event.
Ingredients
100 Grams Butter 
160 Grams  Caster Sugar
2 Eggs
1 Teaspoon Vanilla Essence 
200 Grams All Purpose Flour 
½ Teaspoon Baking Powder 
1/4 Teaspoon Baking Soda 
½ Cup Buttermilk
For The  Caramel Icing
25 Grams Butter 
1/4 Cup Brown Sugar 
2 Tablespoons Fresh Cream
½ Teaspoon Vanilla essence 
½ Cup Icing Sugar or as required
Method

Sieve together baking powder, flour and baking soda. 

Beat butter and sugar in a large bowl until light and fluffy. Add eggs one at a time. Beating well after each addition. Add in vanilla. Add the  flour, alternating with butter milk. Beating well after each addition (batter will be thick). Pour batter into a greased and floured 10 to 12 inches ring pan. Bake on 180 degrees for 20 to 25 mins. Cool for 10 mins before removing from pan to a wire rack to cool completely.
For Caramel Icing

In a small sauce pan, combine the butter brown sugar and cream. Bring to a boil stirring constantly. Remove from heat. cool for 7 to 10 mins. Gradually add in the icing sugar until smooth and pourable icing is formed . 

Drizzle over cooled cake and leave to set, slice and enjoy!!

Labels : Buttermilk, Bundts, Southern Cakes, Bundt Bakers, Caramel, International Cuisine


Bundt Bakers - Theme  - Southern Bundt Cakes
Come see what we have baked up for you this month!

Bourbon Praline Bundt Cake from The Sweet Sensations
Bundt Cake Hummingbird from Merce`s Cake
Buttermilk Bundt Cake with Caramel Icing from Sneha's Recipe
Coconut Bundt Cake from Palatable Pastime
Cream of Coconut Bundt Cake with Chocolate-Coconut Glaze from katin špajz
Hot Milk Cake from Cookaholic Wife
Kentucky Butter Bundt Cake from All That's Left are The Crumbs
Key Lime Bundt Cake from I Love Bundt Cakes
Lemon Drizzle Pound Cake from Food Lust People Love
Peach Bundt with Cardamom Whipped Cream from A Day in the Life on the Farm
Peanut Butter Bundt Cake from Tartacadabra
Praline Bundt Cake with Praline Glaze and Praline Pecans from The Queen of Scones
Sweet Potato Bourbon Bundt Cake from Patty's Cake

Gluten Free Flourless Carrot Cake#BundtBakers

There is a bite of goodness in every piece of cake that you enjoy. This cake is so light, moist and nutty. Made this cake with Cashew Meal.. yes.ss you have read it correctly cashew meal. So easy to make. 

Not like Almond Meal, wherein it requires soaking, peeling and drying. There is no such process in making cashew meal, more so ever this is widely and easily available all over India and comparatively cheaper too. You can substitute this for any recipe that calls for Almond Meal. 

In this recipe I left it coarse and did not sieve it to make cashew flour. But if you wish you sieve it to get a fine powder / flour. Read the process carefully before you began to make it or else it turn to cashew butter.

Cashew flour is used in gluten-free cooking and baking. Since it is free of gluten, it can be used in much the same way almond flour or almond meal is used in cookies, muffins, and breads.

When Stacy our Host for this month's  Bundt Bakers asked us to bake a gluten free cake.  I, was very happy since this cake was on my to do list.  

In India, we get beautiful sweet, soft and juicy reddish pink carrots in winter.  These are apt for making a cake or sweet dishes.

Another note of caution when making this cake, please do not try to over turn this cake.  It just slipped off my mind that I, should not overturn this cake and it broke at the bottom.  Flourless cakes should not be overturned.  Slice them in the pan itself and then serve.  

If you  make it in a bundt pan use a loose bottom pan,  angel pan or any other loose bottom pan.  Most of all do not forget to warp the bottom with a aluminum foil right up to rim.  Since this batter is wet and slightly watery it will leak from the bottom and will cause fire in oven, so be very very cautious.  Place this pan in a tray and then bake.

Ingredients

140 Grams Grated Carrot- this weight is after grating

125  Grams Cashew Meal -  see recipe below

110 Grams  Brown Sugar

3 Small Eggs

1/4 Cup Chopped Walnuts 

1/4 Cup Oil

1/2 Teaspoon Level Baking powder

1/4 Teaspoon Level Baking soda

1/2 Teaspoon Cinnamon powder

1/2 Teaspoon Ginger powder

1/2 Teaspoon Vanilla Essence

A Pinch of Nutmeg powder.

Method

In the cashew meal  mix in  cinnamon. nutmeg,ginger, baking  soda and baking powder.   Keep aside.

In a bowl, break the eggs, add the oil and essence and whisk till nice and frothy. 

Now add the sugar and continue whisking for 2 minutes.  Use a spatula and fold  in the cashew mix and carrot till well incorporated.   Sorry do no have a pic of the batter since my camera battery died down.

Pour this in an well greased bundt pan and bake in a preheated oven  at 180 degrees,  set the timer for 30 minutes. Leave this in the hot oven for 5 minutes. Take it our and let it cool overnight and then serve it the next day.  

Hubby and I enjoyed  this cake, a goodness in every bite.. awesome..

 Please to do frost this cake with cream cheese or anything else, it ruin the actual taste to this cake.

 Some cakes need to enjoyed just how they are.

How to Make Cashew Meal / Flour

Take the cashew nuts into a food processor or high-powered blender and pulse it at intervals until they're coarse and crumbly, but just make sure to stop before it turns to cashew butter.

The slightly coarse one is is cashew meal and for cashew flour this is fine just sieve it in a fine atta / flour sieve .. that's it ... cashew meal /cashew flour is ready to use.

Labels :  Bundts, Gluten free, Flourless, Cashew Meal, Homemade, Carrot, Bundt Bakers

Here are some of the other Gluten free Bakes:

Buckwheat Bundt Cake with Red Fruits Jam from Pat y Co. Candy Bar
Clementine Almond Bundt from Food Lust People Love
Coconut Rum Gluten-Free Bundt from Sweet Sensations
Gluten-Free Sweet Cornbread Bundt from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Flourless Carrot Cake from Sneha's Recipe
Gluten Free Chocolate Bundt Cake from I Love Bundt Cakes
Gluten Free Holiday Rum Cake from The Queen of Scones
Gluten-Free Almond-Raspberry Bundt Cake from All That's Left Are The Crumbs
Gluten-Free Carrot Bundt Cake from Merce's Cake
Gluten-free White Chocolate Bundt Cake from Patty's Cake



#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.