Playing around with my baking pans; Orange Bundtlette Cake

 Beside from collecting cookbooks, buying baking equipment, gadgets, tools, pans etc. is my hobby ^^. How can you resist them (for example: little cake pans, silicone moulds, mini size of everything, haha)

 I know that I always go crazy when I see small or mini size pans, like this one  Bundtlette pan, I just couldn't stop myself. But with baking pans, you can't just buy it, baking something from it will make you happy too.
Actually this recipe is not making the best of the pan, because it's quite light, the pattern of the cake is less pronounced ^^". Anyway I'm still happy with the result, hehe, because the cake is very delicious. You need to start marinade the candied orange peel 4 hours or overnight before baking, and if you using the same kind of pan, brush it with butter and sprinkle with flour will make your life easier (the cake will come out easily). You can use silicone one too, but I find that baking cake with silicone mould gives cake less color (and your baking time will be longer).
Brushing the cake with melted jam keep the cake moist, but you can skip this step if you think you don't need to keep it long, haha. 
Note: Orange marmalade come from different brands, but my suggestion is use the one that you can eat it on its own, and you will happy with the cake.  
If you love denser cake, using all purpose flour will give the cake more texture too.

Orange Bundt Cake

Makes 5 Bundtlettes

150g ......................... Unsalted butter
100g ........................ Granulated sugar
................................. A pinch of salt
1/2tsp ...................... Orange extract
2 .............................. Eggs
30g .......................... Honey
25g ........................... Orange Marmalade 
150g ......................... Cake flour 
1tsp .......................... Baking powder
50g ........................... Candied orange peel
15ml .......................... Grand Marnier
.................................. Orange Marmalade, for covering the cake

Preheat the oven to 180°C
Brush Bundtlette pan with butter and sprinkle with flour (this will prevent the cake from sticking to the pan).
Sift the flour with baking powder, set aside.

 Put the candied orange peel into a small cup, pour the Grand Marnier into the cup, let it marinade for 4 hours or overnight.

  Beat the butter with sugar and salt until light in color. Add the honey with the orange extract,  Orange Marmalade, and eggs, beat to combine after each addition.

 Pour half of the flour mixture into the bowl, fold to combine, pour the rest of the flour with the candied orange peel, fold to combine.

Spoon the batter into the prepared pans, smooth the top (fill only 3/4 of the pans), knock the pan 2-3 times to remove large air pocket. 
Note: of using 6 cup Bundtlettes cake pan, pour the water into the unfilled cup. 
Bake for 22-25 minutes, or until the toothpick insert into the center, come out clean.
Let them cool in the pans for 10 minutes then remove from the pan.
Melt the orange marmalade, brush the cake with the hot marmalade, and let cool completely.

Playing around with my baking pans; Orange Bundtlette Cake