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.

Ingredients

  • 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

Method

  1. Place milk, vanilla bean seeds and pod into a medium-sized saucepan and allow to stand for 5 minutes.
  2. Cook milk over low heat until the milk begins to simmer, stirring constantly.
  3. Remove from heat.
  4. Add butter and mix until butter has melted.
  5. Remove vanilla pod and discard.
  6. Beat eggs and egg yolks until fluffy.
  7. Place flour and sugars into a large mixing bowl.
  8. Add eggs and mix until combined.
  9. Gradually add hot milk, mixing well between each addition (the mixture should look similar to a very smooth, caramel-coloured pancake batter).
  10. Allow mixture to cool.
  11. Fold through rum and refrigerate for 24 hours.
  12. Preheat oven to 220°C (200°C fan forced).
  13. Remove mixture from refrigerator and mix well with a wooden spoon.
  14. Strain mixture, if there are any lumps.
  15. Pour mixture into a pouring jug.
  16. Fill Silicone Cannele Pan until mixture mould is 3/4 full.
  17. Bake for 10 minutes.
  18. 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.
  19. Set aside to cool for 2 minutes.
  20. Remove cakes from pan whilst hot. Serve warm.

  • I’m not sure I would enjoy these. There is a fair bit of sugar in it when you consider the fact that brown sugar = white sugar combined with mollasas

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  • The description of these cakes sound wonderful I would love to try thso recipe sounds delcious

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  • I haven’t heard of these before I would give them a go though

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  • I’ve never heard of these. Look so appealing. Thanks.

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  • These look very fancy. Good enough to eat

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  • They look fantastic!! How didn’t I see this lovely recipe before? :-)

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  • Oh yum! I need someone to make these for me!

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  • never heard of these before, but worth giving a shot to try something new!

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  • Thanks for sharing this delicious looking recipe. I can taste the flavours! I am looking forward to making and tasting this recipe.

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  • These look and sound delicious. A bit of extra work but maybe a trial run is in order. thanx.

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  • indulgent yummy cakes, they look incredible, would be a hit with my family.

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  • Ok, so I want this NOW! Any offers for someone to make them for me?

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  • They look and sound really delicious, but also seems a heck of a lot of work. I guess it would be good to try the recipe, for something different. At least it doesn’t require a huge amount of ingredients.

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  • these look very sticky and would go well with some custard as a dessert

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  • This recipe sounds delicious but complicated.

    Reply

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