* 在一个小煲，隔水煮温动物性鲜奶油，加入巧克力块，煮溶。 加入奶油，拌匀。 待淋酱稍微冷却，加入橙酒，拌匀。 置旁待用。
做法 :
1. 预热烤箱175°C。 邦特模子涂上一层油。
2. 将面粉筛过，置旁待用。
3. 将奶油和细砂糖打至松滑约2 - 3分钟。 加入2个橙削，拌匀。
4. 加入鸡蛋，一个拌匀后，再加另一个。
5. 加入香草精和橙酒，拌匀。
6. 交替式加入筛过面粉和酸奶油，拌匀橙顺滑的面糊。
7. 取出6 汤匙面糊与数滴橙色素混合橙橙面糊。
8. 将1/2的原味面糊倒入圆环(邦特)模子，然后橙面糊，以竹签拨散橙面糊，最后倒入剩余的原味面糊。
9. 将面糊表层抹平。送入预热烤箱175°C烤约50分钟或插入竹签，不沾面糊被取出。
10. 将蛋糕脱模于凉架上。 待蛋糕完全冷却后，浇上巧克力淋酱，并在上面撒上橙削做装饰即可。
橙酒
取出6 汤匙面糊与数滴橙色素混合橙橙面糊。
Mix 6Tbsp of batter with drops of edible orange coloring to form orange batter.
将1/2的原味面糊倒入圆环(邦特)模子，然后橙面糊，以竹签拨散橙面糊，
Pour half of the batter into the pan, follow by the orange batter,
use skewer to spread over,
最后倒入剩余的原味面糊。
then pour in the remaining bater.
Chocolateganache
待蛋糕完全冷却后，浇上巧克力淋酱
Once the cake is completely cooled, drizzle it with the chocolate ganache
Orange Liqueur Bundt Cake
10 cups bundt pan or 9" x 9" x 2" square tin
Ingredients:
340g butter
360g all purpose flour
300g caster sugar
6 large eggs
1 tsp. vanilla extract 2 orange zest
120g sour cream
¼ cup orange liqueur
Topping :
1 orange zest
Ganache :
50g whipping cream
50g chocolate pieces
6g butter
1Tbsp orange liqueur
* In a small pot use double boil method to warm up the whipping cream, add in chocolate,stir until well melted. Add in butter, mix well. when the ganache slightly cool down, add in the orange liqueur and mix well. Set aside for later use.
Mehtod :
1. Preheate oven at 175°C. Grease the Bundt pan.
2. Sift the flour and set aside.
3. Cream the butter and sugar about 2 - 3minutes. Add in Orange zest, mix well.
4. Add in one egg (after well mixed) by onother one.
5. Add in vanilla extract and orange liqueur, mix well.
6. Alternatively pour in sifted flour and sour cream to form a smooth batter.
7. Mix 6Tbsp of batter with drops of edible orange coloring to form orange batter.
8. Pour half of the batter into the pan, follow by the orange batter, use skewer to spread over, then pour in the remaining bater.
9. Smooth the surface and bake with preheated oven at 175°C for 50 minutes or insert a skewer come out clean.
10. Unmould the cake and cool it on the rack. Once the cake is completely cooled, drizzle it with the chocolate ganache and scatter with orange zest on top.
