Recipes

Honey Marble Bundt Cake

Servings:
10-12 people

Yield:
10 inch

Prep Time:
40 mins

Cook Time:
1.5 hrs


WeightIngredientProduct Code
350 gmRedMan Unsalted Butter68328
280 gmRedMan Fine Sugar1416
50 gmRedMan Honey56144
5 nos.RedMan Eggs12088
100 gmPura Sour Cream67276
60 gmCanaprole UHT Milk57095
50 gmRedMan Corn Flour1201
400 gmRedMan Cake Flour1208
50 gmRedMan Ground Almond901
20 gmRedMan Baking Powder62712
5 gmRedMan Baking Soda62713
10 gmRedMan Vanilla Flavour200612
15 gmCallebaut Cocoa Powder102139
1 no.RedMan Bundt Tin (10 inch)13622


Directions

  1. Mix honey ,butter,sugar and vanilla into a mixing bowl
  2. Mix well until creamy texture
  3. Slowly add in the egg one at a time and mix until is creamy texture
  4. On a separate bowl, sieve cake flour, corn flour, baking powder, baking soda together then add the almond
  5. Slowly add into the mixture and mix well
  6. Add in the sour cream and milk
  7. Spray some oil on the bundt mould and coat flour
  8. Scoop out 300 gm of mixture into a bowl, add in the cocoa powder and mix well
  9. Pour half of the leftover mixture into the mould and spread evenly to form the first layer
  10. Pour 300 gm mixture (with cocoa powder) into the mould to form the second layer
  11. Pour all the balance leftover mixture into the mould to form the last layer
  12. Bake at 150 degree for 1 hour and 15 minutes
  13. To ensure that the cake is baked Use a tester to insert the cake come out clean
  14. Take out and put on the cooling rack
  15. When the is cool coat with chocolate glaze

WeightIngredientProduct Code
350 gmCallebaut Dark Couverture67338
150 gmCanaprole UHT Milk57095
110 gmMillac Whipping Cream1917
30 gmRedMan Unsalted Butter68328
100 gmRedMan Mirror Gel66443
30 gmRedMan Glucose66039
  1. Put the cream,milk and glucose into a pot
  2. Bring pot of mixture over the stove and bring it to a boil
  3. Place the couverture into a bowl
  4. Pour the boiling hot cream and milk into the couverture
  5. Stir until all couverture dissolve, add in butter and mirror gel, mix well
  6. Let it cool and it is ready to use
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