Orange Bundt Cake
A popular European bake, you can decorate it with edible herbs and berries, or some baubles or wooden Christmas decorations.
SERVES
10
PEOPLE
PREP TIME
35
MINUTES
COOKING TIME
35
MINUTES
Ingredients
115g soft butter
160g golden caster sugar
Zest 3 oranges
Zest 1 lemon
1 tsp vanilla
2 eggs, lightly whisked
160g self-raising flour
20g corn flour
60g crème fraiche
120ml orange juice
For the icing
50g icing sugar
½ tbsp orange juice
Method
Preheat your oven to 180ºC/gas mark 4.
It is important to grease and flour the bundt tin really well and get into every nook and cranny of it.
Whisk the butter, sugar and all of the zest until light and fluffy.
Stir the vanilla into the egg.
Sieve the flour and corn flourtogether and set aside.
Add the egg mixture to the butter mixture and stir with a wooden spoon.
Add the flour and combine it with the mixture.
Add the crème fraiche and orange juice until combined.
Scoop this into the bundt tin with a spatula.
Place in the centre of your oven and bake for 35 minutes or until a skewer comes out clean.
Allow the cake to cool for fifteen minutes and then gently ease it out of the tin. Invert it onto a wire rack.
To make the icing, whip the orange juice into the icing sugar a little at a time until it is smooth but not runny. It will harden soon after making so it is best not to make too far in advance of pouring it over the cooled cake.
