Friday, 19 August 2016

Recipe | Glazed Orange Bundt Cake


I think one of the reasons I love bundt's so much is because there's an endless amount of things you can do with them! I think the bundt is underrated here, but seriously you can but pretty much anything into one! Sticking to a Summer theme, today I've gone for a glazed orange bundt. It's fluffier than you would think a bundt could be and the sharp orange glaze offsets the sweetness perfectly! 


Ingredients - 

For the sponge - 

300g self raising flour
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
230g unsalted butter, softened to room temperature
333g caster sugar
3 eggs
1 tsp vanilla extract
zest of 1 large orange
juice of 1 large orange
180ml buttermilk

For the orange glaze - 

150g icing sugar
2-3 Tablespoons fresh orange juice
Method - 

1. Preheat the oven to 350°F (177°C). Spray the inside of a 10 inch bundt pan with nonstick spray or grease thoroughly with butter. Set aside.

2. In a large bowl, mix the flour, salt, baking powder, and bicarbonate of soda together. Set aside.

3. In a separate bowl, beat the butter until smooth and creamy. Add the sugar and beat until creamed together. Add the eggs and the vanilla. Beat until combined, add in the orange zest and juice. 

4. Add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick.

5. Pour the batter evenly into the bundt pan. Bake for 45-55 minutes or until a toothpick inserted into the cake comes out clean.

6. Once done, remove from the oven and allow to cool for 10 minutes inside the pan. Invert the slightly cooled bundt cake onto a wire rack set over a large plate or serving dish. Allow cake to cool before glazing and serving.

7. To make the glaze, mix the icing sugar and 2 Tablespoons of orange juice. It will be very thick. Mix in 1 or more Tablespoons of juice, depending how thick you'd like the glaze. Drizzle over cake. Slice and serve.

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