In this week's episode we gush over our love for the lovely bundt cake; the cake that will quickly and easily dress up any occasion! Taunya also introduces a citrus compliment to the bundt cake with a delicious caramel blood orange compote. On the café side, Melody works on a perfectly emulsified balsamic vinaigrette.

The sisters also give an update on the business.

You can email the sisters at [email protected]--They would LOVE to hear from you!

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Now on to the recipes!

Orange, Cinnamon & Hazelnut Bundt Cake

(Slightly modified from Chetna Makan's recipe)

220 grams softened unsalted butter

220 grams sugar

4 eggs

1 tbsp baking powder

220 grams flour

Zest of 2 large Oranges mixed with 2 tbsp of orange juice

½ tsp salt

Filling

60 grams brown sugar

2 tbsp cinnamon

60 grams toasted and chopped hazelnuts

Instructions

1. Lightly spray your bundt with non-stick cooking spray (or grease in your favorite way) and set aside
2. Pre-heat oven to 350F degrees
3. In a bowl mix the flour, salt and baking powder and set aside
4. In your stand mixer with paddle attachment, combine butter and sugar, mix until light
5. Add the eggs and orange zest, mix until distributed
6. Add the flour mixture to the bowl, mix until distributed
7. Using a rubber spatula (or your favorite tool), transfer ½ of the batter to the bundt smooth the surface
8. Add the filling (it's a lot of filling, don't worry), and spread an even layer
9. Add the remaining batter to the bundt, covering the filling completely and smooth the top
10. Bake for 35 to 40 minutes or until skewer (or favorite testing instrument) comes out clean
11. Let cool in pan for at least 15 minutes before removing

Blood Orange Compote:

Via New York Times

https://cooking.nytimes.com/recipes/1014535-blood-orange-compote