Chocolate Orange & Almond marbled Bundt with Salted Caramel. 

Anyone who follows me on Twitter or Facebook, will know I enjoy baking and especially when it comes to NordicWare and Bundts.

 This Bundt was made using a recipe from Ruby Tandoh (GBBO Finalist 2013) and has been cooked in the Elegant Party tin from Nordic Ware.


  • 180g Stork Margarine
  • 225g Caster Sugar
  • .75 tsp Almond Extract 
  • 2 tsp Baking Powder
  • 180g Plain Flour
  • 75g Ground Almonds
  • 3 Large Eggs
  • 2 tbsp Milk
  • 3 tbsp Cocoa mixed with 3tbsp hot water to make a paste
  • The zest from 1 large Orange

 Pre Heat the Oven – 180C / 160C fan / Gas Mark 4

Coat the Bundt tin liberally with Cake Release, making sure to coat all areas well. Everyone has different views on what to use for this. Myself, I use Wilton Cake Release bought from Lakeland. 


  1. Cream together the butter and Sugar, until you have a light fluffy mix, then stir in the Almond extract
  2. In a bowl, mix the flour, baking powder and ground Almonds together. 
  3. Beat the eggs into the creamed mix one at a time, adding a spoonful of the flour mix between each egg. Once all mixed, fold in the remaining flour mix and stir in the milk. 
  4. Combine the Cocoa powder and hot water to make a paste Divide the cake mixture equally, into 2 bowls. Into one half add the cocoa paste and mix well. Then into this mix, add the zest from the large orange. 
  5. Next add a thin layer of the chocolate mixture 3 parts up the first groove of the tin, then the Almond mix into the next groove and so on and so on until all grooves have mix in. Once you have a thin layer up each groove, add alternating spoonfuls of the remaining mixture into the tin

Bake in the centre of the oven for 40-50 minutes. Test to see if cake is cooked using a skewer, it’s cooked when the skewer comes out clean. 

It is important that you let the Bundt cool for 15-20 minutes before turning it out


While the Bundt is cooling make the Salted Caramel for the decoration

  • 50g Caster Sugar
  • 50g Golden Syrup
  • 1 tbsp water
  • 50g unsalted butter
  • 75ml Double Cream
  • .5 tsp Sea Salt Flakes


  1. Place the caster Sugar and golden syrup in a small, heavy bottomed pan along with 1 tbsp water. Place over a low heat, allowing the sugar to dissolve. Then bring to the boil and cook over a medium heat until the syrup turns an amber colour.
  2. Remove from the heat and add the double cream and butter to the hot pan. Return the pan to a low heat to allow the caramel to melt, then continue to cook until it thickens the back of a spoon. Remove from the heat and add the sea salt, stirring well. Pour into a container and leave this to cool while your Bundt is cooling.

Once your Bundt is cool, stand it on a wire rack over a tray. Drizzle the salted caramel down the ridges of the tin (as in the picture) You may need to do this several times, to get a decent coating of caramel. Allow the caramel to set between each layer.