Orange Marmalade and Wine Mini Bundt Cake


1 cup all purpose flour
½ cup amaranth flour
cup unsweetened cocoa powder
1 teaspoon baking soda
½ cup brown sugar
½ teaspoon salt
1 teaspoon pure vanilla extract
5 tablespoons olive oil
¼ cup orange marmalade jam
1 cup red wine


1. Start by bringing all the ingredients to room temperature if they were refrigerated. It's best to keep the refrigerated ingredients on the counter 30 minutes prior to baking.
2. Preheat the oven to 300°F (150°C). Grease a mini bundt pans with butter. I used baking spray which worked great.
3. Sift together all purpose flour, amaranth flour, unsweetened cocoa powder, baking soda, brown sugar and salt using a wooden spoon.
4. In another mixing bowl, combine the red wine, orange marmalade jam and olive oil together till it forms a homogenous mixture.
5. Pour the wet ingredients over dry ingredients and stir to combine well.
6. Pour the batter into the prepared pans which are greased and dusted.
7. Bake for 20 to 25 minutes or until the toothpick inserted comes out clean.
8. Let the cake cool well on a wire rack before removing the mini bundts.
9. Enjoy with tea or coffee.


Measure the ingredients correctly. Use standard cups and spoon measures to measure them.

All the ingredients must be at room temperature.

Use best quality ingredients to make this cake.

After adding the flour, do not overmix the batter.

This recipe can be halved, doubled, or tripled. Make sure to use the baking pan accordingly. The baking time will also differ.