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Pistachio Orange Caramel Mini Bundt Cakes

Flavour-packed, melt-in-your-mouth Pistachio Orange Caramel Mini Bundt Cakes, drizzled with orange caramel and topped with candied pistachio.
Course Dessert
Cuisine Cake
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 6 mini cakes
Author i sugar coat it!

Ingredients

For the cake:

  • 250 grams browned butter liquid
  • 200 grams demerara sugar
  • 4 eggs lightly beaten
  • 120 grams almond meal
  • 100 grams pistachio meal
  • 50 grams buckwheat flour or 50/50 buckwheat and all-purpose or gluten-free flour blend
  • 4 grams baking powder
  • zest of 1 large organic orange

For the syrup:

  • 60 grams demerara
  • juice of 1-2 large oranges
  • cointreau or triple sec to taste optional

For the caramel:

  • 100 grams demerara sugar
  • 80 grams freshly squeezed orange juice I used cara cara oranges
  • 20 grams glucose or corn syrup
  • 30 grams unsalted butter
  • 275 grams 35% heavy cream
  • orange extract to taste
  • pinch of salt

Instructions

Make the cake:

  • Preheat oven to 350ºF. Grease holds and set on a baking sheet.
  • In a small bowl, whisk together the almond, pistachio, buckwheat flour and baking powder and set aside.
  • In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium until well combined.
  • While the mixer is running on low, add the eggs slowly and mix until fully incorporated.
  • Change the mixer setting to stir and add the nuts and flour mixture.
  • Remove bowl from the stand and use a spatula to fold in the zest.
  • Pipe or scoop the batter into the molds, filling each close to the top edge.
  • Bake for 30—35 minutes. Remove from the oven and place on a wire rack to cool.

Make the syrup:

  • Add the sugar and orange juice to a small saucepan and heat to melt the sugar. Pour over the cakes, while still warm.

To make caramel:

  • Heat the cream and set aside.
  • To a deep pot, add the juice, glucose and the sugar and cook over medium-high heat until the sugar has melted. Continue to cook to a medium golden colour. 
  • Add the warmed cream slowly to deglaze. It will bubble up, so a deep pot comes in handy. Remove from heat and stir in the butter immediately. Allow to cool a little before the orange extract.
  • When cooled, drizzle onto cakes and top with a mix of caramelized and roasted pistachios.