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Recipes SALTED ORANGE BUNDT CAKE

SALTED ORANGE BUNDT CAKE

Prep 15 mins
Cooking 25 - 30 mins
Serves 8 - 10

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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