Orange Bundt Cake

This was the recipe I used to make my very first Bundt cake! I had always been intrigued, possibly intimidated by the beautiful cakes produced by Bundt pans. I found 2 Nordic Ware Anniversary pans (3 cup and a 6 cup) and I could not resist the temptation. This is the 6 cup Anniversary pan, she's a thing of beauty. Producing a stunning cake, with clean lines and symmetry. 

This recipe is a classic Victoria Sponge infused with orange zest, then adorned with an Orange Glacé Icing (using the fresh juice from the zested orange). I was so impressed by the sheer elegance and simplicity of the cake. 

The texture and flavour is delightful. Although the cake is a little denser than a layered sponge, and you will also find the crust of the cake is a little thicker due to the longer cooking time, this does not detract from the cake in any way. Iced or simply dusted with some icing sugar, the cake is a triumph in my eyes - no longer will I be intimidated by the Bundt Pan!

Cake Ingredients

6 Cup Bundt Pan, weigh 4 eggs in the shells (approx. 220g)

4 eggs weighed in the shells 220g

The weight of the eggs in caster sugar 220g 

The weight of the eggs in unsalted butter (room temperature) 220g

The weight of the eggs in self raising flour 220g

Zest of 1 organic orange (or unwaxed orange)

Method

Prep time 10 mins + 5 mins. Cooking time 32-38 mins.

1. Preheat oven to 180°C/ 350°F. Wash and pat dry your orange. Prepare your Bundt tin, click here for a demonstration.

2. For a 6 cup Bundt tin, weigh 4 free range eggs. Then weigh the same quantities of caster sugar, unsalted butter and self raising flour (my eggs weighed 220g, weigh your own eggs and use those weights). 

3. Cream your caster sugar and butter on a medium speed, until pale in colour, mousse like in texture and increased in volume. Intermittently scrape down the sides of the bowl.

4. Once creamed, add the eggs 1 at a time, ensuring the egg is fully incorporated before adding the additional eggs. You may notice the mixture has started to curdle (this is normal, it may occur when the eggs and butter are at different temperatures). You can increase the speed of the mixer, this will help to emulsify the mix (you can add 2 tbsp of flour to the cake mix, however I tend to wait).

5. Using a Microplane (or fine grater) zest the orange into your mixing bowl, mix for a further 10 seconds.

6. Add the flour and mix on a slow speed. After 30 seconds stop the mixer and scrape down the sides of the bowl. Then mix for a further 30 seconds or until the mixture is fully combined. Do not over mix, or this may result in a tough crumb texture.

7. Using a spatula, dollop the mixture into the greased Bundt Pan, then smooth the top of the cake with a spatula.  Then lightly tap the cake pan on your bench top.

8. Place your cake pan on the middle rack of a preheated oven for 30-36 minutes (if your Bundt Pan does not have handles you may wish to place the pan on a tray).

9. Check your cake after 30 mins. Your kitchen should be filled with the beautiful aroma of the cake. It should be golden brown in colour, it should spring back to the touch and if you insert a skewer into the middle of the cake it should come out clean.

9. Once you have confirmed the cake is cooked, place a tea towel in hot water, ring it out, place the wet tea towel on top of a wire cooling rack. Then place the cake on top of the tea towel. The hot base of the pan may sizzle against the damp tea towel - do not be alarmed. Place a timer on for 10 minutes. The hot wet tea towel will help create steam on the base of the cake pan (as photographed) which will help the cake release from the Bundt Pan.  

10. After 10 minutes, gently invert the cake pan directly onto the wire rack and allow the cake to cool completely.

11. Once the cake is cold, make the Orange Glacé Icing click here for a demonstration.

12. Place the cake on your serving plate. Then carefully, slowly pour the icing directly onto your cake then using a spoon tease the icing to get the desired draped affect. If you have any small unintended drips, simply wait until the icing has set and hardened and you can scrape it off. The beautiful drip affect takes practice. Ensuring you have the right consistancy of your icing will help.

13. Store the iced cake in an airtight container at room temperature. It will keep 4-5 days. The cake can be frozen for up to 3 months and iced when thawed. If freezing, please ensure you treble wrap the cake.

Top Tips

• Use an organic or unwaxed orange, the flavour shines through.
• Be organised, prepare your wire rack and have the tea towel ready to immerse in hot water once the cake is cooked.
• Buy good quality Bundt Pans and prepare them well to ensure your cake releases with ease.