Everyone inevitably buys a bundt tin… or one just magically appears in your cupboards, called forth by come magical critical mass of baking tins. Either way a bundt tin appears and though there are many creative uses for it I thought I’d go back to basics with this lovely, moist orange bundt cake.
So easy to whip together and so easy to devour with a cup of tea, it’s now one of my go-to cakes. Especially cute as a minature version too! If you have not yet reached that critical mass and do not yet own a bundt tin you can use this recipe to make a lovely sandwich cake, I would suggest 3 layers and a chocolate buttercream but you know, go nuts!
Serves 12
250ml vanilla yogurt
150g butter, melted
4 eggs
zest on an orange
300g plain flour
1/2 tsp bicarbonate of soda
pinch of salt
250g caster sugar
200g icing sugar
1-2 tbsp orange juice
– Heat the oven to gas mark 3 / 170C.
– Grease your bundt tin well, making sure to get into any nooks and crannies.
– In a large jub combine the yogurt, butter, eggs and orange zest.
– In a large mixing bowl combine the flour, bicarb, salt and caster sugar.
– Pour the liquid mixture into the dry mixture and mix well until combined.
– Pour the batter into the bundt tin and bake for 45minutes – 1 hour. (Dependent on your oven, my old oven took longer, the new one is faster, check it at 45minutes and see.)
– When a skewer inserted into the centre comes out clean it’s done.
– Remove from the oven and leave to cool for 10 minutes.
– Now for the moment of truth! How thorough was your greasing? Hopefully after a loosen with a knife your bundt cake will turn out perfectly!
– Leave to cool completely on a wire rack.
– Once cool prepare your icing. Simply mix the icing sugar and just as much orange juice as necessary to make a thick but runny icing.
– Drizzle over the top of your bundt cake artistically… or try to anyway!
*Christmas Variation*
Add 2 tsp cinnamon and 2 tsp ginger to the mixture along with the flour and add a cup of dried cranberries in at the end.
Delicious, zingy Christmasy flavours and a nice, moist, lighter cake, which is so quick to whip up it’s perfect for the busy Christmas season!
Anna in the kitchen 