Recipes SALTED ORANGE BUNDT CAKE
SALTED ORANGE BUNDT CAKE
With Easter coming up I’m sure you’re wondering how to bring the “wow factor” to your family’s lunch table. Traditionally in South Africa, Easter is a big holiday. The mostly Christian population spends four days commemorating the death of Christ and celebrating his resurrection. Easter is a time for family, hope and renewal. It’s a time when we reflect on and appreciate our blessings. It’s also a time when we eat like there is no tomorrow! So why not make sure you bring your A-game to this year’s Easter Lunch with my Salted Orange Bundt Cake? It’s moist, flavourful and utterly delicious. You can have it on its own or as dessert with a dollop of cream or custard.
- WHAT YOU WILL NEED -
- FOR THE CAKE
- ¼ cup buttermilk
- ½ cup freshly squeezed orange juice (you can use 100% juice from the store)
- 1 whole orange sliced for garnish (optional)
- 1 ⅓ cup flour
- ½ - ¾ cup white sugar (depending on your sweetness preference)
- ½ cup unsalted butter
- 2 large eggs
- ¼ tsp baking soda
- 1 ½ tsp baking powder
- 2 tsp orange zest
- 1 tsp vanilla essence
- FOR THE GLAZE
- 3-4 Tbsp corn starch
- ¼ cup water (you might use less if you prefer a thinker consistency)
- ¼ tsp Cape Herb & Spice TALL ATLANTIC SEA SALT GRINDER
- 1 cup icing sugar
- METHOD -
Pre-heat your oven to 180˚. Then grease the Bundt tin generously with cooking spray and set aside.
In a mixing bowl add the flour, corn starch, baking soda, baking powder and Cape Herb & Spice Atlantic Sea Salt. Wisk together until combined.
In a separate bowl, beat the butter with an electric beater until it becomes a bit fluffy. Add the sugar and beat some more on low for 2 minutes or so.
Add the eggs while the beater is on low. Then add the orange zest, vanilla essence, buttermilk and orange juice. Continue to beat on low for 1 minute.
Then combine the mixture using a spatula or wooden spoon until the consistency is even. Then pour the batter into the Bundt tin spreading it around evenly. Bake at 180˚ for 25-30 minutes. Mine was ready in 25 minutes.
In the meantime, combine the icing sugar with the water and whisk using a fork or a small whisk. Make sure to add the water gradually so that the glaze does not become too watery. Allow the cake to cool for at least 1 hour before flipping it onto an oven tray for further cooling.
Once the cake is cool, pour over the glaze and serve. Garnish as you like.
Recipe concept & photography by Ichumile Mpumlwana
Follow her on Instagram: @ because_i_like_nice_things and Visit her Website: https://www.becauseilikenicethings.com/
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