Bundt cake with apple pear compote and anisseeds | Simone's KitchenSimone's Kitchen

Directions

1. 1
   Preheat the oven to 180 C.Put your butter in a small saucepan on the fire and leave this on after it is all melted.
2. 2
   Let the butter boil until you get a burned butter. Be careful as you don’t want a black butter and you can smell it when it is done. The butter will be brown. Leave to cool.
3. 3
   Mix all dry ingredients together in a large bowl (flour, sugar, cinnamon, cardemom, cloves, ginger and baking powder)
4. 4
   Mix this well.
5. 5
   Put the wet ingredients in another bowl (yoghurt, egg, orangejuice, compote) and mix this well.
6. 6
   Add the two together and mix until combined. Do not overmix.
7. 7
   Add the melted butter and mix until it is all combined.Grease your bundt tin well with butter and dust with flour. Tap out the excess flour.
8. 8
   Pour your batter into the tin and put in the oven. After 45 minutes check if it is done with a wooden skewer. If it comes out too wet put back in the oven and bake some more and than check again.if the top of the cake gets too dark, cover with foil for the last couple of minutes
9. 9
   As soon as the cake is done leave to cool for five minutes in the form and then turn out onto a cakerack to cool completely.For the ganache heat the cream until just below boiling.
10. 10
    Pour this over the dark chocolate and stir until it is all dissolved and mixed well. Leave to cool of until the right consistency and then pour over the cake
11. 11
    Decorate and eat!