- Today, I'm gonna show you how to make
this amazing orange cranberry pecan bundt cake
and the secret extra-virgin Spanish olive oil.
So delicious and so much healthier
than you'd ever think possible for a cake this delicious.
Okay, let's get started.
First thing is to toast some pecans and toasted pecans.
By the way, are one of my favorite things to snack on.
So instead of measuring out the approximate cup
I'll be using,
I'm just gonna pour out most of the bag
because these are excellent, excellent snacking material.
All right, that's good.
Just spread them out on the sheet.
And I'm gonna pop it into the oven at 350F or one 177C
for about, you know, like eight minutes or so.
You want them to be nice and golden brown,
like even more golden brown than they are now.
And there'll be fragrant.
You'll be able to smell them,
but if you toast them too long, they become bitter.
So keep an eye out.
Pecans are out of the oven.
The pan is just cool enough to touch.
And I want to show you the difference
between a toasted pecan and a non toasted pecan.
I wish you could taste the difference, but try the recipe.
You can get that done.
So can you tell which one is toasted?
It's this one(chuckles)
Nice reddish, so fragrant.
Whenever you use nuts and a recipe,
you gotta toast them first.
Just just do it for me, it makes a huge difference.
These will now get chopped, but this is actually way easier.
Just take a, a handful, crunch.
This is now an ASMR video, so you wanna have just like
you know, different sized pieces.
I think this is so much easier than chopping them.
If you get one that's not, not crushed,
just crush individually.
This, I find it very relaxing, so tactile.
Okay, after you've crushed all of your pecans,
we're gonna measure up about a cup.
But if you are a nut lover like me,
go ahead and use like a cup and a half, go to town.
Once you've crushed about a cup of pecans, just you know,
double check to make sure maybe you're a little bit under.
If you're a little bit over, it doesn't matter.
These guys are for snacking.
Set them aside.
Now we're going to dump this into a small bowl
and just dredge it with a little bit of flour.
Take about a tablespoon, maybe a little bit less,
just sprinkled around and now mix it up.
This will help, but not solve the problem
of heavy things settling in the batter.
Because the flower will basically trap some air
around the pecans and the cranberries as well.
And it'll be settling a little bit more slowly
during the baking, so all won't fall to the bottom.
Word to the wise.
Set that aside and now we're going to do
the same thing for the cranberries.
Take about a cup.
If you hate cranberries,
you don't have to put them in, skip it.
You can also do dried cherries, whatever you'd like.
Dredge them in flower again,
so just sprinkle a little toss.
If you have some clumps of dried cherries
just break them up.
These look pretty good, set it aside,
and now it's time to work on our easy breezy batter.
By the, by, keep that oven on at 350
but don't grease your bundt pan yet.
I had a total catastrophe.
I might like,
I'll put the video in like
a little insert to show you,
but I was recipe testing for this
and I didn't lubricate my pan sufficiently.
They were glued in there, it was horrible.
The cake tasted nice, but it was like a hot mess.
Totally not usable for photography, at all.
Now to the batter.
Into my standing mixer, fitted with a whisk attachment.
I'm adding in one and a half cups of sugar, in you go.
Then we're gonna add in five whole eggs.
Just dump them in.
And now we're going to zest an orange.
I'm also going to add in just a little bit of lemon zest
because I like that punch.
That's optional though.
And if you wanna go crazy, add more orange zest in.
I am an orange zest fanatic.
Whenever you zest, any citrus fruit,
the best thing to do is have a nice sharp zester.
I get so many questions about like
how do you make zesting look so easy?
It's just because the zester is sharp,
and I've said this before, but I'll tell you again,
I've bought jesters fresh out of the packaging
and they are dull as dirt.
It's so annoying.
This beautiful zest, love the color
and it's just packed with orange oil.
So it's so fragrant.
And of course I know you know this,
but you always zest before you juice.
It's not impossible to zest half of an orange,
but it's so much more difficult
and you run the risk of really cutting yourself.
So that's done.
Just a little bit of lemon zest too, I love lemon zest.
Now we're gonna mix this up for like almost 10 minutes.
It's gonna go from being this
just pile of eggs and sugar and zest
into a like very thick, fluffy concoction.
Not thick and fluffy like moraine,
but like considerably thicker and fluffier.
So whisk start low, go to high and
just it'll be running for almost 10 minutes time it.
While that's mixing up., we're going to juice our orange.
I probably need like two oranges
for three quarters of a cup, strainer.
Let's measure that out.
Three quarters of a cup and plus
a little bit extra for my glaze.
So this mixture is pretty light and fluffy.
It actually has a few more minutes to go.
But do you see the difference?
This is like very thick, full of tiny little air bubbles,
just how we want it.
But in the meantime, let's mix up our dry mixture.
It's super easy.
Three cups or 360 grams of all purpose flour
right into there.
Our scale will totally be helping us do this.
360 grams,
one tablespoon of baking powder, in you go
and half a teaspoon of salt, that's it.
Sift it up and whirl whisk it up.
Alright, now we're going to finish up three more minutes.
Nine minutes later, mixer mixer,
here is what's gonna happen.
Some sour cream goes in here mixed to combine
but first let's add our three quarters of a cup
of fresh orange juice back into that bowl.
And where is that like delicious, wonderful texture.
it's like soft cake is gonna come from?
It's coming from a wonderful Extra-Virgin olive oil.
This one comes from Olive Oils from Spain.
I love the smell.
It's really just like everything you want olive oil to be.
So let's drizzle that in there.
We want one full cup of olive oil for this cake.
This might be one of the healthiest cakes
I've ever made because all that Extra Virgin olive oil
is such a good fat for you.
It's not artery clogging.
It's really like just the perfect balance.
That's why I love cooking with olive oil,
but you can also bake with it too.
So this one is gonna be a delightful,
delicious but healthy cake.
Pour that in there.
Let's have that half cup of sour cream right in there.
If you don't have sour cream,
you can use plain yogurt
or if you want to make this a non dairy cake,
just add in an extra half a cup
of the extra Virgin olive oil from Spain, mix.
Now we're gonna pour in our olive oil
and orange juice mixture.
That was very fast, very fast.
was like (makes whirling noises)
Now, on slow, we're gonna pour in
our olive oil and orange juice mixture.
Notice there's no splatters.
Perfect, okay.
We have our dry mixture, so while this mixes on low,
we're just gonna add this in slowly.
I'm gonna use my hands to guide it,
And let me just tell you,
you need to put olive oil in everything.
Super high in antioxidants.
Rich in monounsaturated fats, has antiinflammatory purposes
and it's, delicious.
Look at this, we have a delicious, very nice liquidy batter.
What you wanna do is get all of that zest off of the whisk
because that's the best part.
I love zest.
We're almost done with our batter
and almost done with the cake.
It's so easy.
If you want, you can add in a teaspoon of
orange blossom water to really up the orange ante here.
I will be doing that since I love oranges.
It's like about a teaspoon?
We have one cup of chopped and flowered
and toasted pecans, not in that order.
Toss those in and one cup of not chopped,
but flowered and untested dried cranberries.
Before I mix them up, I'm going to make sure
to get this situation all nice and slippery.
I'm using some baking spray.
So just really, really hit it.
Get that column too.
You don't want to have any bits that are not slippery.
It needs to be really slippery to come out of the pan.
You know what?
I'm going to cheat just a little bit
on this cake and be tricky.
I'm reserving some of the batter
with almost none of the nuts.
You can do this beforehand
before you pour everything in there.
Now I'm going to put this in the pan
and really get it into those crevices,
the nuts and the cranberries.
If they're falling at the bottom of the pan,
they might take up some space in the batter
and you want this to have like a very beautiful edge,
so let's just drizzle that on to the very bottom.
Now I'm gonna knock this really hard on the counter,
but I'm going to put there's some towel underneath
so I don't damage the counter.
It's very delicate soap stone.
If you want to be a little bit extra,
go ahead and just push down to really make sure
that batter is coating
And I'm pushing the batter out towards
the crevices too.
Now just fold in those nuts
that have been sitting there along with the cranberries.
This batter smells just bonkers.
Oh my gosh, I wish you could smell it.
It's so unexpected to have the really beautiful
like fragrant plate, just so subtle,
the olive oil fragrance,
but it's combining with the orange and just an amazing way.
Amazing, I tell you.
Okay, that's nice and folded.
You're going to fill this up about
maybe two thirds of the way
because there will be rising happening
and that's actually fine.
And now I'll have enough batter leftover
for six mini bunts or
I think you can actually make two of these.
The big bunt pans are gargantuan and they bake forever,
So I like the next size down.
Give this one more tap
that's going to bake up for about 40 minutes.
If you're making the giant 50 minutes to an hour,
move it around like 180 degrees halfway through baking
and then keep an eye on it towards the end
because it's going to go from being like perfectly done
to perfectly done but really caramelized on the outside
and some people are very finicky.
Some people like me are finicky about how
burnt their cake looks.
I do like the way it tastes though,
especially on a bundt because there's a little bit
of crunchiness on the outside.
The inside is very soft and pillowy
and the glaze we're going to make for the outside
has a little bit of crunch too,
especially when it hardens.
While everything's baking,
I'm going to make some glaze.
Now I'm assuming this is gonna have
a double glaze recipe cause I made a lot of cakes,
but you know, let's start off with one cupish
of confectioner's sugar.
You could sift that if you want,
but it'll all work out in the end.
Now I'm going to drizzle in some of my orange juice.
Very exact recipe, you know, about some of,
but you're going to be adding more and less
of each ingredient to get the right consistency.
And this is gonna look like a mess to begin with.
Like is this gonna form of glop?
And then it'll all tighten up in the end.
If you want your glaze to be a beautiful color,
try adding in some raspberry juice or blood oranges
for a nice soft millennial pink.
I'm fine with like a nice kind of
paper off white color for the orange.
So this is actually like a pretty nice drizzling consistency
but I think I want a thicker drip.
So just add more confectioner sugar, there we go.
That confectioner sugar is like basically all air.
So once you introduce a liquid,
it just, like, compresses to nothing.
So here's the gloppy mess I was talking about,
but this will all get worked out.
You have to give it basically a second just for that.
All that like confectioner's sugar to absorb
the liquid from the orange juice.
And then it will, it'll loosen back up again.
But if it doesn't, you can add in some more juice.
And I think I'm actually going to add
just a bit of lemon juice here.
I really like my glaze to have like an acid kick
cause it's all sugar.
So you want to have a contrast.
So a little bit of mixing later,
we have a nice glaze,
and this is the dripping consistency I like.
You can see it's going to form like a nice ribbon
just for a moment before it oozes back into itself.
That's gonna be perfect for that kind of like sexy glaze
that we wanna have at the end of it, oh, love it.
I'm gonna warn you though, this will dry out really quickly.
So I'm going to cover it in plastic wrap and just understand
that I'll be adding in some more lemon juice
before I'm ready to pour
because even covered it will dry out and thicken up.
My little mini buns, they're out of the oven
and I'm just gonna trim the very top, most fluffy parts.
But just on the inside that's for snacking later.
I just want to have the, the doming
a little bit under control,
but this is actually optional, right?
Cooling rack and we'll flip them over
carefully cause this pan is super hot.
These are a nice golden color.
Lots of cranberries are visible
and I'm going to let them cool down before I glaze them.
So don't eat them right away
even though they're really delicious
and you can just pulled them apart
and dip them in that glaze.
Don't do that.
This cake just came out of the oven a minute ago
and normally you might want to have a bundt cake
rest for like five minutes in the pan
just cause it's so tender right out of the oven.
But I'm feeling very impatient today and cocky.
So let's see how this goes.
Flip it under and do you think it's going to be okay?
Should I check it out?
We'll look at that.
This is gorgeous, beautiful.
I love it.
Really aromatic.
I'm going to let this cool down since it's steaming up,
but right after it's cool,
I can drizzle over some beautiful orange and lemon glaze
and then get to eating.
Pouring all of this really zingy glaze over my cake.
You can just douse it in the glaze
or be sparing if you want.
It's really delicious just right out of the oven,
but the glaze is such a nice little finishing top
and I love it.
if you mix up a really thin glaze
it'll all just soak into the cake and kind of disappear.
If you do a really thick glaze,
you'll have that nice white strip.
I actually did two glazings because
my first one looked beautiful on camera as you can see,
but then it also looked in,
so I did a thicker one to have that nice white contrast
for all my photos I'll be taking.
I've been dying to have this piece of cake.
Except that's a lie because
I've been snacking my little heart out
on these mini buns I made, remember those?
I didn't forget about them.
They're delicious too and so small.
Look at this.
Let me, let me break this up for, for you, what?
More cranberries, pecans,
like is there a magic inside of this?
Why does it taste so good?
Okay, here's the deal,
that oil, that Extra Vitgin,
Spanish olive oil, so good.
All that zest in there, totally a good idea.
Every glaze you make should have
orange and or lemon juice in it.
Thanks so much for watching.
I hope you liked the video.
If you have any questions, leave them in the comments below.
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