May 20th is the worldwide Bee Day. For that reason I decided to publish a recipe with honey, today you will get a honey lavender bundt cake. In addition, I am giving away 1x honey jar from Münchner Honig, which was produced by the bees you see pictured here, 1x set of bee wax papers from Little bee fresh and 2x seeds to make a tiny meadow on your balcony to give the bees some flowers to take nectar from. How to be part of this, I explain below.
Did you know that working bees only live for six weeks? During that time they produce about a teaspoon of honey. Next time you complain about the price of honey, you know why. Considering that bees need to fly three times around the earth in order to produce one jar of honey, I would say honey is pretty cheap, don’t you think?
There are about 1,000 beekepers in Munich alone. Beekeeper Ines Zirnbauer runs Münchner Honig, so honey from Munich as a hobby. She was kind enough to allow me to take pictures of her while she was bee-keeping. While doing that, I learned a lot about bees. I am still amazed as to how much a bee is able to do (they have different jobs during their lives). At least I was not aware how much effort is put in one jar of honey. To think that for below recipe about 85 bees had to work all of their lives in order to produce the honey needed… wow, I never thought about that.
A very chocolaty and moist bundt cake with pears, this is what I have to offer today. Do you like chocolate as much as I do? Then you may understand why I decorated mine with some chocolate glaze and sprinkled it with walnuts. Take a slice and enjoy this wonderful fall season!
It is a shame that I haven’t posted that many bundt cakes on my blog yet. Seriously, I love bundt cakes, they are so German! And when we moved inside of Germany and I was holding my bundt cake form, I thought, well, it is about time to finally make another bundt cake again! So I decided to go with a fruity one, I love raspberries, so this time I wanted to make a delicious bundt cake with raspberry filling. It is made with yeast dough, filled with raspberries and then rolled up in the bundt cake. The yeast basically does most of the work, so don’t worry, you will have this cake ready in no time!
Many people are intimidated by yeast, but you really don’t have to be. Think of yeast as a living thing, which is actually is. I like to compare yeast to a woman in winter, yeast always likes it cozy and warm, not necessarily hot, but nice and warm. As long as you take care of that and your yeast is active, I promise, it is not that hard to deal with, give it a go!
Once you have the dough prepared, you will roll it out into a rectangle and smear the raspberry filling on top. Think of it as a cinnamon roll, because you do exactly the same, you smear the raspberries on, roll it up, but then you will place this roll into the bundt cake form. I find it so exciting cutting into the rather plain looking cake.
Today I am introducing a delicious orange cranberry bundt cake. I just love that this bundt cake is so moist, contains real fruit and is just perfect for winter. The batter is fairly easy to prepare and I am sure that you can serve this cake either for Christmas or any kind of get together you have planned in your future. Heck, you may even try it for breakfast!
Since Christmas is just around the corner, I decided to spice this cake with some traditional Christmas spices, such as cinnamon, cloves, nutmeg and the like. I am sure the cake will also taste without, but seriously, I put quite a bit of effort into making this cake look pretty. I mean, for me the taste of a cake will always overrule its prettiness. Seriously. I don’t understand how people find cakes made with ultra-sweet fondant georgeous. Sure, they may be from the outside, but it really saddens me that you cannot eat fondant. So what’s the deal? Why do people say these cakes are gorgeous if you can’t eat half of them? In this instance I decorated my bundt cake with some oranges, cranberries, and rosemary to make it extra special. So I figured it wouldn’t hurt to also make the batter have some secret ingredient. Hence the spice plus fresh cranberries and orange juice. I can assure you, this cake definitely tastes as good as it looks!
Chocolate and beetroot? I had read before that beetroot is supposed to make a chocolate cake great. I haven’t tried that yet, but thought I would give it a shot. I mean, it does sound weird, I give you that, but if it really is as moist and delicious as people have claimed, I wanted to give it a go. So I finally got around to making a very chocolaty bundt cake and this time I wanted to see whether beetroot really could work its magic on it.