Have a couple leftover oranges - make orange bundt cake! It's a really simple recipe, similar to the lemon bundt cake made previously. The orange taste is so prominent due to the zest of 3-4 oranges.
The texture of the cake is moist, not dense or oily and when warm, the crust is crispy. YUMM. I even made a not so watered down icing and the result - a really pretty looking cake. The zest of an orange in the icing added a nice touch too. I ended up with too much icing/glaze. Taking into account the amount that drips off the cake.
I used the recipe from sugar&spice by Celeste. I left out the cardamom, cinnamon, lemon and cut down on the baking powder. Below are the changes I made to the Orange Cardamom cake.Orange bundt cake
makes one 9 to 10 inch bundt cake
3 cups all-purpose flour
1 1/2 cups sugar
1 tsp baking powder
1/2 tsp salt
3/4 cup fresh orange juice
2/3 cup vegetable oil
zest of 3-4 oranges (basically the zest of oranges squeezed to get juice)
1 tsp vanilla extract
3 large eggs (I used 4 medium sized eggs)
Glaze:
1 cup powdered sugar
10 tsp fresh orange juice (I ended up using about 10 tsp orange juice)
zest of an orange
1 cup powdered sugar
10 tsp fresh orange juice (I ended up using about 10 tsp orange juice)
zest of an orange
1. Preheat oven to 180 C. To prepare cake, coat a 9 to 10 inch bundt pan with cooking spray or butter; dust with flour. Set aside.
2. Combine dry ingredients - sugar, flour, baking powder and salt.
3. In a separate bowl, combine wet ingredients - orange juice, oil, zest, vanilla extract and eggs.
4. Pour wet ingredients into dry ingredients on low speed until combined, scraping sides of bowl occasionally.
5. Spoon batter into prepared cake pan, spreading evenly.
6. Bake at 180 C for 50-55 minutes or until a skewer inserted in centre comes out clean.
7. Cool in pan for 5 minutes on a wire rack and then remove.
8. To prepare glaze, combine 1 cup of powdered sugar and 6 tsp orange juice in a small bowl, stirring well with a whisk or fork. Add in remaining orange juice a tsp at a time till correct consistency is obtained. Drizzle glaze over warm cake; cool cake completely on wire rack.
2. Combine dry ingredients - sugar, flour, baking powder and salt.
3. In a separate bowl, combine wet ingredients - orange juice, oil, zest, vanilla extract and eggs.
4. Pour wet ingredients into dry ingredients on low speed until combined, scraping sides of bowl occasionally.
5. Spoon batter into prepared cake pan, spreading evenly.
6. Bake at 180 C for 50-55 minutes or until a skewer inserted in centre comes out clean.
7. Cool in pan for 5 minutes on a wire rack and then remove.
8. To prepare glaze, combine 1 cup of powdered sugar and 6 tsp orange juice in a small bowl, stirring well with a whisk or fork. Add in remaining orange juice a tsp at a time till correct consistency is obtained. Drizzle glaze over warm cake; cool cake completely on wire rack.
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