| Bundt Cake Recipe |
Ingredients |
Bundt Cake
- 225 g of butter, softened
- 225 g of caster (superfine) sugar
- 4 eggs, yolks and whites separated
- 425 g of plain (all-purpose) flour
- 3 tsp of baking powder
- A pinch of salt
- 300 ml of fresh orange juice
- 1 tbsp orange flower water/ orange blossom water
- 1 tsp grated orange rind
Orange Syrup
- 200 ml of orange juice
- 200 g of caster sugar
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Direction
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- Prepare the oven by setting the oven to temperature of 180°C/ 350°F.
- Grease and flour a 25 cm/ 10" kugelhopf tin (pan) or deep ring mould (mold).
- Cream together the butter and caster (superfine) sugar until light.
- Add the egg yolks one at a time, whisking well after each addition.
- Sieve (strain) together the flour, salt and baking powder in a bowl.
- Fold the flour mixture and the orange juice alternately into the creamed mixture.
- Stir in the orange flower water and orange rind.
- Beat the egg whites until soft peaks are formed then fold them into the mixture.
- Pour into the prepared mold and bake in the oven for 50-55 minutes or until a metal skewer inserted into the centre of the cake comes out clean.
- In a saucepan, bring the orange juice and sugar to the boil, then simmer for 5 minutes until the sugar has dissolved.
- Remove the cake from the oven and leave in the tin (pan) to cool for 10 minutes. Prick the top of the cake with a skewer and brush over half of the syrup.
- Cool for 10 minutes, then invert on to a wire rack over a deep plate and brush the remaining syrup over the entire cake. Serve.
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