Whole Orange Bundt Cake with Chocolate Ganache Glaze

As a child, I never enjoyed eating fruits. I didn't dislike them or anything, I just didn't feel very strongly about them. As an adult, I eat fruits out of necessity, to strengthen my immune system and for better skin. When I started baking and reading food blogs regularly, I discovered how wonderful fruits really were, how they can be incorporated into recipes and how they intensify flavours.

It was a whole new world for me. Grocery shopping is now incomplete without stopping by the produce section. Like a kid in a candy store, I would race to the fruits section and start picking up the fruits and smelling them. Oranges smell sweet and fruity, lemons have a strong citrusy scent and apples smell so fresh and clean, like the air after a bout of heavy rain.



Now, this is a wonderful cake. Its buttery cake and full of the citrusy goodness of 2 whole oranges. Yes, the entire orange including the peel and pith. Isn't that just amazing? No zesting and squeezing, all you have to do is quarter the oranges and reduce them to puree in your food processor.

Here's what you need to make this cake.

After baking for about an hour, a golden, fragrant cake emerges. It smells so good, I got hungry just from the aroma of the cake baking.


You can of course eat it on its own without the ganache if you're not a chocolate lover, but chocolate and orange paired together is just heavenly and irresistible! If you try this recipe, I hope you enjoy it as much as I did!

Whole Orange Bundt Cake with Chocolate Ganache Glaze Yields: 1 standard bundt cake
INGREDIENTS For the Orange Bundt Cake: 2 whole oranges (preferably seedless navel), scrubbed and washed well 340g (3 sticks) butter, softened 375g (1-2/3 cups) caster sugar 3 large eggs, room temperature 1 tablespoon pure vanilla extract 3 cups all purpose flour 3 teaspoons baking powder 1 teaspoon Kosher salt For the Chocolate Ganache Glaze: 232g (1 cup) heavy cream 360g (2 cups) semi sweet chocolate chips ( i used dark chocolate couvertures)	Print this recipe
METHOD For the Orange Bundt Cake: Preheat oven to 180°C (350° F). Generously grease and flour a Bundt pan and set aside. Quarter the oranges, remove any seeds if not using navel, and put in food processor to puree. Set aside. Cream the butter and sugar together in the base of an electric mixer for about 5 minutes until light and fluffy. Add the eggs, one at a time, waiting until each is fully incorporated. Add the orange puree and vanilla extract and mix until combined. In a separate bowl, whisk together the flour, baking powder, and salt. Mix into the wet ingredients gently, just until fully combined. Pour the cake batter into the prepared Bundt pan, spreading so that it is evenly distributed. Bake for about 60 minutes or until a tester inserted in the cake comes out clean. Let cool in the pan for 15 minutes before inverting onto a wire rack to cool. When completely cool, pour on the chocolate ganache glaze (below) and let set for at least 1 hour before serving. Will keep for 3-5 days under a cake dome or plastic wrap For the Chocolate Ganache Glaze: Heat the heavy cream over medium heat just until small bubbles begin to form. Pour the hot cream over the chocolate chips and whisk gently until fully melted and combined. Let cool for 10 minutes before glazing cake. May be prepared in advance and gently reheated in a moderate microwave.
(Bake & Bait // Recipe from Always Order Dessert)