FOLLOW ME ON SOCIAL MEDIA
Baking Deco is a new online store dedicated to all things baking from tins and moulds to stencils and sugarcraft accessories. My advice? Make yourself a cup of tea. Have some cake handy. Settle down and be prepared to lose a couple of hours browsing the absolutely vast selection of products on offer.
Baking Deco kindly send me some of their silicone moulds to try out. I must admit I am not a big fan of silicone having had very meh results in the past. Generally I avoid them and I was very curious as to how the mini (pretty!) silicone rose bundt moulds would perform.
Made from platinum grade silicone and guaranteed for thousands of uses these moulds can be used in the hottest oven settings but also used to make frozen desserts. I road tested them with a recipe I had earmarked from Martha Stewart’s Cakes (affiliate link) for Zucchini (Courgette) Bundt cake.
I washed and lightly greased the moulds as per instructions and was very sceptical that the cakes would come out of the moulds let along retain the ‘rose’ shape. But, as you can see, I needn’t have worried. The moulds worked perfectly: lots of detail, absolutely no sticking. I am very impressed! There are lots of very intricate mould designs on Baking Deco and I have a couple on my Christmas wish list.
Disclaimer: I received products to review from Baking Deco. All opinions are my own.
Courgette anise cake with orange cardamom glaze
This cake is a one-bowl wonder, no mixer is required. It’s very easy to make and tastes absolutely spectacular. I mean it – this has shot to my ‘every day‘ cake top 5 list. I have tweaked the original recipe minimally – namely using oil instead of melted butter and increasing the spice quantities.
Makes 1 large bundt cake or 6-8 mini ones
185g | 3/4 cup vegetable oil (or melted butter)
315g | 21/2 cups plain flour
2 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp anise seeds
1/4 tsp ground cardamom
1 tsp salt
340g | 1 pound grated courgette (zucchini)
(about 2 medium)
3 large eggs
300g | 1 1/2 cups granulated sugar (or golden caster)
Zest of 2 oranges + 1 tbsp juice
For the glaze
300g | 1 1/4 cup icing (confectioners’) sugar
Juice of 1/2 orange
1/4 tsp ground cardamom
Pearl sugar to decorate (optional)
- Preheat the oven to 160C | 325 F. Grease a large bundt tin (or the mini ones) with vegetable shortening or butter and dust with a little flour.
- Grate the courgette in the large holes of a box grater and then squeeze to get rid of excess moisture.
- Mix the eggs, sugar, zest and spices together in a large bowl (use a hand whisk).
- Add the grated courgette and mix thoroughly.
- Sift the flour and baking powder into the bowl then mix everything together with a rubber spatula making sure there are no dry ‘pockets’ in the batter.
- Pour the batter into the moulds or bundt tin and bake for around 45m for mini cakes and up to and hour for a large bundt.
- Cool for 10 minutes then turn out.
- Mix the icing sugar, orange juice and cardamom together to make a runny glaze then spoon it over the cake (you can add several layers of glaze, some will be absorbed by the cake).
- Decorate with pear sugar if you like and serve. Cake keeps very well at room temperature for a couple of days.