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Chocolate Mandarin Rosemary Bundt Cakes

The Polka Dotter
  • minutes
  • Serves

INGREDIENTS

1

Mandarin, Zest of

2

Of fresh rosemary, springs

1

Egg, large

1/2 tsp

Vanilla paste

40 g

Almond meal

3/4 tsp

Baking powder

210 g

Bittersweet chocolate, good quality

180 g

Caster sugar

1

Cocoa and sifted icing sugar

3 tbsp

Cocoa powder, good quality

110 g

Plain flour

1 pinch

Sea salt, fine

185 g

Butter, unsalted

125 milliliters

Whole milk