Zesty Bundt Cakes
175°C
Temperature
Temp
20
bundt cakes
What you'll need
Zest of an Orange
Chocolate Powder for Dusting (if required)
Mini Bundt Cake Tins
Directions
Prep
Mix around the Dawn® Scoop and Bake batter with a spatula or spoon, to begin. Scoop around 100g of the Dawn® Scoop & Bake Milk Choc & Orange batter into Bundt cake tins.Bake
Bake at 175°C (in a deck oven) for approx. 25 -30 mins (top heat 4 bottom heat 2).Finish
Once cool, take out the cake from the moulds and place facing up. Tip: these can now be frozen and defrosted for later finishing & servings to manage stock. Finish by drizzle or dipping the Bundt cake into Dawn® Chocolate Fudge Icing (slightly warmed for more flexibility). Finish off by covering the Bundt cake in Orange zest flakes and a dash of cocoa powder for dusting. A classic twist on a chocolate and fruit favourite – display and sell either as a take away option or eating in. Tip: Serving recommendations for eating in = fill the Bundt cake centre with whipped cream before drizzling in Dawn® chocolate fudge icing and zest for extra indulgence!Load More Reviews
Zesty Bundt Cakes
Do you like this recipe?
Tell other bakers what you thought.
I would like to receive email communications from Dawn Foods.
Rating is required
First Name is required
Last Name is required
Email is required
Email is invalid
Comments are required
SUBMIT RATING
Thank you
Your comments are very important to us! Your submitted information of this recipe will be reviewed and if accepted, will be published in the near future.
BACK TO RECIPE
An error occurred. Please try again.
Close
© 2023 Dawn Food Products, Inc.
Stay Informed
Access our industry research, consumer trends, and business tips, without leaving your inbox.