Orange Bundt Cake
Information
Prep Time 10′ Baking Time 45′ Serves 12
Ingredients
- 300g butter
- 300g fine granulated sugar
- 5 medium free-range eggs
- Zest from 3 oranges
- 250ml orange juice
- 250g all-purpose flour, sifted
- 2 tsp baking powder
- A little butter and flour for the pan
- 100g icing sugar, sifted
- A few drops of water
Instructions
- Ensure all ingredients are at room temperature.
- Grease a large round bundt cake pan (25cm) with softened butter.
- Dust with a little flour and shake off the excess.
- Preheat the convection oven to 160°C.
- Sift the flour and baking powder together and set aside.
- Place the softened butter in a bowl and beat with a hand mixer on medium speed until fluffy for 1 minute.
- Gradually add the sugar while mixing.
- Beat for 2-3 minutes until the mixture is homogeneous and creamy. When it becomes a pale yellow color and the ingredients are creamy, add the eggs.
- Add them one at a time while continuing to beat the mixture. Increase the speed and beat for 1 minute to neutralize the egg smell.
- Add the orange zest.
- Reduce the mixer speed to low and alternate between the flour and orange juice. Start with flour and finish with flour.
- Transfer the batter to the prepared pan.
- Lightly bang the pan on the counter and place it on the middle rack.
- Bake for about 45 minutes until it rises, browns, and unsticks from the sides of the pan. Check if it’s cooked by inserting a knife in the center. If it comes out clean, it’s ready.
- Let it stand in the pan for 10-15 minutes.
- Then remove it onto a wire rack to cool completely.
- Mix the icing with a little water to achieve a thick consistency. Pour it over the cooled orange bundt cake.
Source: Argiro Barbarigou
