Ingredients

Group Cake
Ingredient
KG
Weight (%)
BAKELS MUFFIN MIX
0.080
50
Fino Chocolate Cake Mix
0.080
50
Water
0.036
22.5
Eggs
0.056
35
Oil
0.050
31
Total Weight: 0.302
Group Others
Ingredient
KG
Weight (%)
APITO ORANGE PASTE
0.008
5
Cashew nuts (toasted and chopped)
0.024
15
Cashew nuts (toasted and chopped)
0.007
-
BAKELS DIAMOND GLAZE NEUTRAL
0.005
-
Total Weight: 0.044

Method

How to do it:

1. Dry blend Bakels Muffin Mix and Fino Chocolate Cake Mix.
2. Place water, eggs and premixes in a mixing bowl.
3. Blend using cake paddle for approximately 1 minute at low speed.
4. Scrape down and mix at second speed for 4 minutes.
5. Slowly add cooking oil while mixing at low speed.
6. Fold in Apito Orange Paste and cashew nuts.
7. Pour batter in a greased bundt pan.
8. Top with cashew nuts.
9. Bake at 180°C for 20-30 minutes.
10. Cool and glaze with Diamond Glaze Neutral.

Yield

1 bundt cake

Ingredients

Group Cake
Ingredient
KG
Weight (%)
BAKELS MUFFIN MIX
0.080
50
Fino Chocolate Cake Mix
0.080
50
Water
0.036
22.5
Eggs
0.056
35
Oil
0.050
31
Total Weight: 0.302
Group Others
Ingredient
KG
Weight (%)
APITO ORANGE PASTE
0.008
5
Cashew nuts (toasted and chopped)
0.024
15
Cashew nuts (toasted and chopped)
0.007
-
BAKELS DIAMOND GLAZE NEUTRAL
0.005
-
Total Weight: 0.044

Method

How to do it:

1. Dry blend Bakels Muffin Mix and Fino Chocolate Cake Mix.
2. Place water, eggs and premixes in a mixing bowl.
3. Blend using cake paddle for approximately 1 minute at low speed.
4. Scrape down and mix at second speed for 4 minutes.
5. Slowly add cooking oil while mixing at low speed.
6. Fold in Apito Orange Paste and cashew nuts.
7. Pour batter in a greased bundt pan.
8. Top with cashew nuts.
9. Bake at 180°C for 20-30 minutes.
10. Cool and glaze with Diamond Glaze Neutral.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Batter, Cakes

Finished Product

Finished Product

Cake

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