Orange Marmalade and Wine Mini Bundt Cake
Orange Marmalade and Wine Cake is a crowd pleaser. Made with leftover red wine and orange marmalade, it brings out the fruity taste very well. The combination of wine and orange is enjoyable and people would definitely ask for second helpings.
Servings: 12 mini bundt cakes
Ingredients
- 1 cup all purpose flour
- ½ cup amaranth flour
- ⅓ cup cocoa powder unsweetened
- 1 tsp baking soda
- ½ cup brown sugar
- ½ tsp salt
- 1 tsp vanilla extract
- 5 tbsp olive oil
- ¼ cup orange marmalade jam
- 1 cup red wine
Instructions
- 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.
- Preheat the oven to 300 °F (150 °C). Grease a mini bundt pans with butter. I used baking spray which worked great.
- Sift together below ingredients with the help of a wooden spoon.1 cup all purpose flour, ½ cup amaranth flour, ⅓ cup cocoa powder, 1 tsp baking soda, ½ cup brown sugar, ½ tsp salt
- In another mixing bowl, combine the below ingredients together till it forms a homogenous mixture.5 tbsp olive oil, ¼ cup orange marmalade jam, 1 cup red wine, 1 tsp vanilla extract
- Pour the wet ingredients over dry ingredients and stir to combine well.
- Pour the batter into the prepared pans which are greased and dusted.
- Bake for 20 to 25 minutes or until the toothpick inserted comes out clean.
- Let the cake cool well on a wire rack before removing the mini bundts.
- Enjoy with tea or coffee.
Notes
- 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.