Christmas Day Lemon Bundt Cake
Written by: Chef Norbert Bomm on December 7, 2016
Christmas Day, Lemon Cranberry Bundt Cake & Yogurt Cream
Makes 24 cakes
Great things often come in small packages and that’s the case with our Lemon Cranberry Bundt Cake. Garnished with fresh honeyed cranberries and a dusting of Icing sugar, we created the perfect little holiday treat for our patients. The Bundt cake will be served at the many of our hospitals during the holiday season. There is something special about mini bundt cakes. I’m not sure what it is, maybe it is the fact that you can eat more than one. Is it because it only takes 2 or 3 bites to consume one of these little devils, or that they are so “French” looking and are so simple to bake? You have to agree, that someone cannot ignore the fact that mini bundt cakes just look awesome and sophisticated.
Taking something like a bundt cake and changing one or two ingredients can enhance the nutrition and create food that is alive with flavor. The alternative to this bundt cake recipe involves the use of garbanzo beans, apple sauce and fat free buttermilk. Applesauce is a great way to decrease the amount of fat in a recipe, while maintaining the moisture. If you don’t disclose that the bundt cakes are made with garbanzo beans, your guest will never know. I tell people after and always get that “no way” look and response.
Garbanzo beans not only add protein, but also add fiber that is proven to lower cholesterol. Plus, the usage of fat-free buttermilk decreases the amount of fat. The American Heart Association, the American Diabetes Association and the American Cancer society are recommending eating beans as part of a heart healthy diet, as it may help decrease your chances of heart disease. The garbanzo beans used in this recipe are canned garbanzos, cream-colored and relatively round and called a “kabuli-type.
For Honeyed Cranberries – ½ cup Honey, 1 cup fresh cranberries, 4 tablespoons water, ½ cup of granulated sugar, 1 medium orange
For Lemon syrup – ½ cup sugar- ½ cup freshly squeezed lemon juice, 2 tablespoon water, 1 tablespoon confection sugar, 1 teaspoon pure lemon extract
For Yogurt cream – 1 cup whipping cream, 1 cup Greek yogurt, 1 tablespoon confection sugar, 1 teaspoon pure Vanilla extract
For Lemon Bundt cake
|11 oz. drained Garbanzo beans
1/2 cup fat free Butter milk
1/4 cup Canola Oil
1/2 cup unsweetened Apple sauce
5 oz. of dried cranberries
|Zest of two Lemons
2 tablespoons lemon extract
13 oz granulated sugar
12 oz. all -purpose flour
1 1/2 tablespoons baking powder
- Make honeyed cranberries – Using a citrus zester remove peel of one orange. In a sauce pan combine orange zest, honey, sugar and water, stir and bring to a short simmer Cool 20 minutes, Transfer to a small bowl, add 2 cups of fresh cranberries. Refrigerate, covered for 8 hours. Remove cranberries from syrup place on sheet pan and let sit until completely dry. FYI, Left over cranberries are an awesome addition to a bowl of Steel cut Oatmeal.
- Make Lemon syrup – In a small sauce pan combine sugar, lemon juice, lemon extract and water and bring to a boil. Simmer over moderate heat, stirring, until the sugar dissolves, about 3 minutes. Let syrup cool
- Make Yogurt cream – In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over beat, cream will then become lumpy and butter like. Add Greek yogurt and whip additional 3 minutes. Set a side
Bake Lemon bund cake – Preheat oven to 320°F. Rinse Garbanzo Beans in cold water
Place beans, buttermilk, vanilla, canola oil and applesauce in food processor and mix at medium speed until smooth. Separate egg yolks and whites. Set egg whites aside.
Pour bean puree into a mixer with paddle attachment. Add the egg yolks, granulated sugar, lemon zest, flour, lemon extract and baking powder and blend evenly at medium speed.
In separate mixer, with wire whip, add egg whites and beat slowly until foamy. Then increase speed and beat whites to stiff peak. Gently fold egg whites and dried cranberries into batter.
Spray mini bundt cake pans with non-stick cooking spray. Portion batter evenly into pans, you want to fill bundt cake molds no more than ¾.
Bake in pre heated convection oven for about 15 minutes or until toothpick inserted in bundt cakes comes out clean. Invert the bundt cakes onto a wire rack over a baking sheet. Bundt cakes will raise during baking, so with serrated knife remove the top part
Using a wooden skewer, poke holes evenly all over the bund cakes and brush with the lemon syrup. Brushing the bundt cakes with the Lemon syrup adds that extra lemon kick and keeps bundt cakes moist.
Dust bundt cakes with Icing sugar, garnish with yogurt cream, honeyed cranberries and fresh lemon zest
Chef Norbert Bomm
Chef Norbert Bomm, Corporate Executive Chef started with Morrison in Chicago as Executive Chef and then moved to Atlanta as the Corporate Chef of R&D, where he led the Great Living and Children’s Hospital menu concept and worked with retail recipe development.
Chef Bomm entered the culinary world in Hamburg, Germany and from there carved an international career for himself as Chef de Cuisine and Executive Chef with Hilton International. This propelled him into a kaleidoscope of posts in four continents: Europe, Middle East, Africa and the Americas. Bestowed with multiple honors and awards, as well as, the gold medal for the Culinary Olympics in Frankfurt, Germany; he actively exploits his own talents for the benefit of charity and has raised significant dollars doing so.
Before joining Morrison, he was for ten years the leading culinary force at the prestigious Fairmont Hotel in Chicago and the DIRONA award winning restaurant Entre Nous, one of the top three rated restaurants in Chicago.
Chef Bomm, has a very simple food philosophy: using fresh wholesome seasonal ingredients, thoughtfully prepared foods that reduce the intake of excessive fat, calories and sodium; while delivering high quality meals with satisfying flavor and solid nutritional values. He owns approximately 170 cook books, loves everything about food, cooking and food photography.
His food blog http://www.norbertskitchen.com/ focuses on balance, preparing food that just happens to be healthy and isn’t too complicated. For him it’s important to create real food that is full of flavor, not too much, not too little, that’s what he calls perfection.