Dear readers of Belmto. My name is Franzi, I’m from Switzerland and write on the Blog LILLALUND a table and a plate. It is a platform for all my passions: cooking, baking and taking pictures. Ting from Belmto asked me a while ago to write a guest post. As it turned out so well for her and me, we decided to collaborate for a longer time. So every month I will write a guest post and present one of Belmto’s jewelry pieces. How exciting is that, ha?
The ‘Luna Cuff‘
‘An elegant design that speaks through simplicity.’
In big parts of Europe, it is tradition to drink lots of mulled wine in the colder times, especially before Christmas. For a good reason, mulled wine is just delicious and warms you beautifully from the inside. With spices like cinnamon, anise and clove, orange and lemon flavours and of course a good amount of wine, it is the right beverage to survive a day on the Christmas fair. Christmas fairs are a fun thing to do. There is a lot of good food, from stuffed French crêpes over traditional Frankfort sausages to caramelized apples. In between of eating and chatting with your friends, you can buy gorgeous little gifts for Christmas like wooden children toys or cozy hand-made knitted accessories.
So it took me some time to combine all the good flavours and spices in one cake. But at least it was so much fun and my apartment smelled like my own little Christmas fair. And the bundt cakes turned out perfectly. Super moist with little chocolate drops, orange zest and crispy pecans. My mum and I ate all of them immediately at a cosy autumn day on our couch. Can it get any better?
All the love and best regards from beautiful Switzerland, Franzi
Little mulled wine bundt cakes, recipe for around 6 pieces
100g butter, room temperature
2 free-range eggs
1 pinch of salt
50g ground almonds
1 teaspoon baking powder
1dl mulled wine, cooled down
1 orange, zest and juice
50g chopped dark chocolate
2 tablespoons milk of happy cows
50g icing sugar
25g chopped pecans
Grease six small 10cm bundt cake pans with butter and flour it. Put them into fridge until use.
Beat butter and sugar until fluffy, then beat in egg after egg. Beat in salt, almonds, flour, baking powder, mulled wine, orange zest and juice and at the end the chocolate until you have a homogenous batter. Fill cake batter in bundt cake pans and bake for around 35 minutes in preheated oven to 175°C. Make the toothpick test. Let totally cool down, then remove bundt cake pans.
Before start serving, melt carefully sugar, butter and milk in a little pan with continuous stirring. Take the little pan away from the heat and stir in icing sugar. Decorate the bundt cakes with the frosting. At the end, drizzle the chopped pecans on top of it.