Winter stories in collaboration with La Petite Alice

January started very slowly, with long mornings near the fireplace, in pyjamas, drinking coffee, and taking the time to relax. The past year was intense, and both my body and mind needed a well-deserved rest.

When I reflect on 2021, it was a year full of obstacles, of rethinking, failing, and succeeding, of melancholy and longing for those days when I could jump on a direct plane and visit my family whenever my heart wished for the sweet scent of home. It was a year of personal growth and learning. Unfortunately, the new pandemic wave over the holidays brought changes in plans and a lot of insecurity, and we decided to retreat and enjoy the holidays at home. We decided to embrace the first days of the New Year slowly, without to-do lists, any strict plans, or work. To be honest, I got tired of waiting for things to be normal again, and decided to enjoy the new normal as much as I can.

The stillness of winter can be very comforting and soothing, inviting us to follow nature's lead and find consolation in slowing down. So I welcomed the slower-paced holidays with an open heart, creating new traditions with my family and enjoying simple, home moments with them.

And while we embraced the rainy winter days by staying warm inside, watching Christmas movies, every sunny day was a reason to take a fresh breath of air and savor the season.

Winter brought citrus season back to my kitchen, and I grabbed the first occasion to use oranges and bake a new delicious recipe. As we were going for a picnic in the woods nearby, I wanted to stir something quick and easy to carry, but at the same time, delicious.

With lots of chocolate in my pantry and beautiful Italian oranges, I decided to whip a dark chocolate bundt cake flavored with fresh orange juice and orange zest. The result was everything I was aiming for - super-rich chocolate flavor, with zesty tones of orange and beautiful moist texture.

The ingredients are very pantry friendly, and you can prepare it in no time. The recipe can be enjoyed throughout the year, but I suggest making it while the oranges are in season, and you can enjoy them at their best.

DARK CHOCOLATE & ORANGE BUNDT CAKE
Marija Gvozdenovic

INGREDIENTS

Serves 12

* Ingredients indicated are for a 22cm bundt cake pan

for the cake

3 eggs, room temperature

345g plain flour

50g unsweetened cocoa powder + extra for dusting the pan

2tsp baking powder

1.5 tsp bicarbonate of soda

pinch of salt

230g granulated sugar

1tsp vanilla extract

250g sour cream

150ml sunflower oil

180ml hot coffee (or hot water)

100g dark chocolate (at least 50% cocoa)

50ml orange juice (juice from 1/2 orange)

6 tbsp milk

zest from 1 orange

FOR THE orange glaze

juice from 1/2 orange

a few tablespoons of powdered sugar (depending on how thick you want your glaze)

METHOD

Preheat the oven to 180 degrees Celsius. Prepare the coffee.

I am using French pressed coffee which is not as strong as espresso shots, so if you are using an Italian Moka or espresso machine, I would suggest using 90ml of coffee and 90ml of hot water. The purpose of adding hot liquid is to allow the cocoa powder to "bloom," resulting in a more rich chocolate taste.

In a medium mixing bowl, pour the hot coffee over the finely chopped chocolate and whisk until the chocolate melts. Whisk in the cocoa powder. Leave aside to cool.

In a large bowl or stand mixer, add 3 eggs, one at a time, and start mixing at a low speed. Add sugar, a tablespoon at a time, and mix until the eggs are frothy and light yellow, for about 3 minutes. Add vanilla extract, a pinch of salt, sunflower oil, sour cream, orange juice, and milk, and mix until combined. Add in chocolate mixture and orange zest and whisk again.

Sift flour, baking powder, and bicarbonate of soda - add the dry ingredients to the chocolate mixture and mix slowly, just until combined.
Using room temperature butter, grease your bundt cake pan. Sift cocoa powder until the pan is completely covered. I highly suggest cocoa powder for dusting instead of flour to avoid white flour marks on the cake after baking.

Transfer the mixture to the pan and bake for 50-60 minutes. If you use mono portions (single, mini bundt cake pans), check for baking after 20 minutes. If you use a large bundt cake pan, start testing the cake after 35-40 minutes, as baking time could differ from oven to oven. The cake is ready when a wooden toothpick inserted in the middle comes out clean. Make sure not to over-bake.

Remove the cake from the oven, cool for 10 minutes, then turn the pan over onto a cooling rack. Allow cooling completely before serving.
Whisk together the glaze ingredients until smooth, then drizzle over the cake. You can also melt chocolate or sprinkle the cake with powdered sugar.

Store any leftover cake at room temperature, well wrapped, for several days. You can freeze the cake in an airtight container to keep it fresh even longer.

timeless linen & a gift for you

Just before we slipped into the holiday season, a beautiful package came in from Lithuania. A family-owned brand, La Petite Alice, sent me the gorgeous linen red dress for the holidays and beautiful home textiles. From clothing for women and children to home textiles and accessories, every piece of their shop is made with intention and care. Elegant designs, high-quality linen, and beautiful embroidery details make their products unique and perfect for every occasion.

They have recently launched a completely new collection for Home, and below are some of my favorites. For a fresh new start of the year, we have a special gift for you - 15% off your next purchase. Just add code THEHUNGRYAPRON15 in your checkout. Make sure to show some love and follow their journey on Instagram and on their website www.lapetitealice.com/.