Bordeaux cakes are moist, little, fluted French cakes with the interior flavours of rum and vanilla and a caramelised, crunchy exterior. The interior texture of these little cakes reminds me of custard. For perfect Bordeaux cakes, the batter is best made overnight. Here is a great Bordeaux cake recipe to make for all the family to enjoy!
Try source the Mastrad Bordeaux Silicone Pan to ensure your little Bordeaux cakes look traditional or use a silicone Cannele pan.
- 500ml full cream milk 1 vanilla bean, split and scraped
- 45g cultured unsalted butter
- 2 extra large eggs 2 extra large egg yolks
- 2/3 cup (110g) plain flour
- 2/3 cup (135g) brown sugar
- 1/2 cup (115g) granulated sugar
- 1 tablespoon rum
- Place milk, vanilla bean seeds and pod into a medium-sized saucepan and allow to stand for 5 minutes.
- Cook milk over low heat until the milk begins to simmer, stirring constantly.
- Remove from heat.
- Add butter and mix until butter has melted.
- Remove vanilla pod and discard.
- Beat eggs and egg yolks until fluffy.
- Place flour and sugars into a large mixing bowl.
- Add eggs and mix until combined.
- Gradually add hot milk, mixing well between each addition (the mixture should look similar to a very smooth, caramel-coloured pancake batter).
- Allow mixture to cool.
- Fold through rum and refrigerate for 24 hours.
- Preheat oven to 220°C (200°C fan forced).
- Remove mixture from refrigerator and mix well with a wooden spoon.
- Strain mixture, if there are any lumps.
- Pour mixture into a pouring jug.
- Fill Silicone Cannele Pan until mixture mould is 3/4 full.
- Bake for 10 minutes.
- Reduce heat to 180°C (160°C fan forced) and continue to bake for 45 minutes – 1 hour (35 minutes for mini cannele) or until golden dark brown.
- Set aside to cool for 2 minutes.
- Remove cakes from pan whilst hot. Serve warm.