Duck Egg Bundt Cake

A couple of weeks ago I was contacted by Cake Mart to see if I would like to review an item of their baking range. Those of you who read my blog and Twitter feed regularly will know that I'm a one brand girl - I'm all about the Nordic Ware. This is purely because it is so good, not because they pay me to be nice/have my arm twisted up my back. 

I was just about to turn down the offer when I realised that they sell Nordic Ware. I decided to review the Rose Bundt tin, as it was rather fitting for Easter. They dispatched it from their German warehouse and I received it a day later - well speedy!

Earlier in the week I saw a gorgeous picture of some white hen's eggs from America, which made me think of the beautiful pale blue duck eggs we get here. I've never baked with duck eggs before, so I thought I'd give it a shot. 

This recipe is a very simple one, and makes a beautifully fluffy cake. The duck eggs just seemed to trap more air when mixing for some reason. The yokes were vibrant orange too. What I did find was that the edges of the cake weren't quite as smooth as usual, however I think this was due to the amount of air trapped in the cake. The cake still released perfectly from the tin, as I would fully expect from Nordic Ware. 

I dressed mine up like a very camp Easter bonnet for my mum - she's all about the kitch! 

Ingredients:

• 225g butter
• 450g golden caster sugar
• 4 duck eggs
• 1 tsp vanilla extract
• 1 1/2 tsp lemon extract
• 350g plain flour
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 1 tsp ground ginger
• 1 tsp mixed spice
• 250ml lemon yoghurt 
• Zest and juice of one large unwaxed lemon

Method:

1. Preheat the oven to gas 3/160 c
2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour.
3. Cream the butter and sugar until pale and fluffy.
4. Add the eggs one at a time, beating well after each addition. 
5. Add the extracts.
6. In a separate bowl, measure out the flour, bicarbonate of soda, salt and spices.
7. Pour the yoghurt into a jug and add the zest and juice.
8. Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined. 
9. Give everything a quick mix on a low speed for about 10 seconds.
10. Pour the mix into your prepared tin. 
11. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
12. Leave the cake to cool for ten minutes before removing from the tin.
13. It's up to you whether you decorate this one. I only made it so pink because it was Easter! Horrendously naff rabbits with bow ties are wholly optional. 

Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.

This was a review for www.meincupcake.de. I was not paid for the post, but did receive a tin to play with. I have since gifted said tin to a Nordic Ware deficient pal.