There’s something almost magical about Nigella Lawson’s recipes. they’re comfort food wrapped in a hug, with a sprinkle of elegance. This Bundt cake is exactly that kind of magic. Imagine a cake that’s moist and tender, infused with the warm, aromatic notes of Chinese five-spice powder and the subtle sweetness of cider. It’s not just a dessert; it’s an experience.
The Bundt cake shape itself is a throwback to nostalgia. I remember my grandma’s kitchen always smelled of something baking in one of those pans, that ring shape almost ceremonial, inviting everyone to gather around. This cake brings that feeling alive. the outside forms a golden, slightly crisp crust while the inside remains so soft it almost melts.
What really sets this cake apart is how Nigella balances bold spices with the fresh fruity tang of cider. You don’t just taste cinnamon or star anise individually; instead, the five-spice blend harmonizes like a secret orchestra, making the cake both exotic and homey. And the cider isn’t just flavor; it tenderizes the crumb, making every bite juicy, almost like biting into a spiced apple pie but softer and more decadent.
Nigella Cider And 5 Spice Bundt Cake Recipe
Ingredients Needed
Gathering these ingredients feels like prepping for a cozy afternoon. Here’s what you’ll need:
- Plain flour – the sturdy backbone of the cake
- Baking powder – for that perfect, gentle lift
- Chinese five-spice powder – a fragrant mix of star anise, cloves, cinnamon, Sichuan pepper and fennel seeds. If you haven’t tried this in baking, this is the cake to start with.
- Caster sugar – the fine sugar that dissolves just right
- Butter – unsalted, softened to room temp, the richness you’ll taste in every bite
- Eggs – fresh and large, binding everything together
- Apple cider – the secret wet ingredient, crisp and slightly sweet, that adds moisture and a subtle tang
- Golden syrup or honey. for an extra touch of sticky sweetness that complements the spices perfectly
- Salt. just a pinch to enhance the flavors
Sometimes I like to toss in a handful of chopped walnuts or even dried cranberries for texture and contrast but that’s just me getting playful in the kitchen.
Equipment Needed
There’s something satisfying about pulling out your trusty tools and for this cake, you don’t need much. just the essentials that make baking feel like second nature:
- Bundt cake pan – the star of the show. It’s got those beautiful ridges that catch caramelized edges and hold onto every bit of flavor.
- Mixing bowls – a couple of sizes; one for dry ingredients, one for wet.
- Electric hand whisk or stand mixer. to cream butter and sugar until fluffy (if you don’t have a mixer, a strong arm and a wooden spoon work just fine!)
- Measuring cups and spoons. baking is part science, so accuracy helps.
- Spatula – for folding ingredients gently and scraping every last bit of batter.
- Cooling rack – because patience is rewarded when you let the cake cool properly.
If you’re like me, that Bundt pan is your little showpiece. I keep mine close and dust it with flour each time to make sure the cake slides out perfectly.
Instructions To Make Nigella Lawson’s Cider And 5 Spice Bundt Cake
Okay, this part always feels like a dance. getting everything to come together just right.
- Preheat your oven to about 160°C (320°F). The slower, lower bake ensures the cake cooks through without drying out.
- Prepare the Bundt pan by greasing it with butter and dusting with flour. Don’t skip this step! I learned the hard way with a sticky cake rescue mission once.
- Sift together the dry ingredients: flour, baking powder, salt and five-spice powder. The aroma already starts to fill the kitchen here.
- In a separate bowl, cream the butter and sugar** until pale and fluffy.** This step feels almost therapeutic-watching the butter turn light and soft.
- Add the eggs, one by one, mixing well after each addition. You’ll see the batter start to come together, thick and luscious.
- Now, alternately fold in the dry ingredients and the cider, starting and ending with the dry mix. This keeps the batter airy.
- Finally, stir in the golden syrup or honey gently, adding that extra glossy sweetness.
- Pour the batter carefully into the Bundt pan, smoothing the top with a spatula.
- Bake for about 50-60 minutes. The smell will take over your home-a spicy, sweet, cider-tinged aroma that’s utterly addictive.
- Let the cake cool in the pan for about 15 minutes before carefully turning it out onto a rack to cool completely.
If you’re feeling fancy, dust it with a little powdered sugar or drizzle a simple glaze made from cider and icing sugar.
What I Learnt
Making this cake was a bit of an adventure. not just a recipe but a lesson in patience and respect for balance. I learned how important the cider is; it’s not just a quirky addition but really the heart of the cake’s moisture and flavor. Using a good-quality apple cider (not just any juice) makes a noticeable difference.
Also, the five-spice powder transformed the cake from something ordinary to something memorable. It was a reminder that spices are like magic wands in baking. a little goes a long way but when used thoughtfully, they can turn humble ingredients into something extraordinary.
And the Bundt pan? It’s not just a shape; it’s a method to create texture contrasts. The ridges crisp just enough while the inside stays so soft. It made me appreciate how cookware can shape the final experience of a dessert.
FAQs
Can I Use A Different Type Of Cider For The Bundt Cake?
Yes, you absolutely can! While Nigella suggests using a dry cider, you can swap it out for any variety of cider you like. A sweeter cider will give the cake a more pronounced fruity flavor, but dry cider will keep it a bit more balanced. I’ve even tried it with apple juice in a pinch, and it still worked beautifully.
What Can I Use Instead Of 5-spice Powder If I Don’t Have It?
If you don’t have 5-spice powder, you can make a quick substitute using equal parts cinnamon, star anise, cloves, and a pinch of black pepper. It won’t be exactly the same, but it’ll give you that warm, cozy spiced flavor that makes the cake so comforting. I’ve done this when I’ve been missing a key spice, and it always turns out fine.
Can I Make This Cake Ahead Of Time?
Absolutely! In fact, it’s one of those cakes that gets even better as it sits. You can bake it a day or two ahead and let the flavors develop. Just make sure to store it in an airtight container to keep it fresh. If you’re anything like me, you’ll find the cake even tastier the next day with that extra time to marinate in all those spiced apple flavors.
