Easter orange blossom cake
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Ingredients
250g soft butter
Zest 4 oranges
300g golden caster sugar
4 eggs, lightly beaten
300g self raising flour
1 tbsp orange blossom water
140ml orange juice
For the icing:
50g icing sugar
2 tsp orange blossom water
1 tsp butter
Zest 1 orange
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Method
Carefully grease with a pastry brush dipped into oil and flour your Bundt tin and preheat your oven to.
Beat butter, zest and sugar until light and fluffy. Add the eggs slowly one at a time. Slowly mix in the flour, orange blossom water and juice.
Scoop the mixture into your tin and bake for about an hour or until a skewer comes out clean.
Allow the cake to cool in the tin for 10 minutes then place a wire rack on top of the tin and gently flip it over. You may have to jiggle the cake a little to remove it. Use a rubber spatula to gently ease it out. Allow to cool completely on the wire rack.
To make the icing: stir the orange blossom water and icing sugar together, stir in the buttermilk and zest and drizzle onto the cake.
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