It seems that bundt cakes are rather more popular in the US than here in the UK, and I had trouble finding a printed recipe that gave me the volume of ingredients required and a cooking time for this type of tin, without being in cups, which I'm not very good at using. (It's partly that if I look at my bag of flour, I have no idea how many cups are left in it, but I can quickly pop it on the scales and find out if I need to buy more or not!). So anyway, I found my calculator and did a quick calculation to work out the area of the tin, taking the funnel into account and then decided I wanted quite a deep cake so decided on a 4 egg mixture. The cooking time was a guess too - I'd normally leave a 4 egg mixture for quite a while, but here there isn't a centre to be undercooked - a definite advantage!
Unwaxed oranges in the fridge decided the flavour of the cake for me, and since I enjoy Nigella's lemon syrup cake so much I wanted to use a syrup like that to add moisture to this cake too.
Orange drizzle cake
200g butter, softened
200g caster sugar
225g self raising flour
1tsp baking powder
zest of 1 large orange
For the syrup
Juice 1 large orange (about 4-5 tbsp)
100g icing sugar
- Preheat the oven to 180C/Gas 4. Grease a 26cm bundt tin very well with butter.
- Cream the butter and sugar together using an electric whisk until very light and creamy.
- Add the eggs one by one with a little of the flour if the mixture starts to curdle.
- Add the remaining flour, baking powder and orange zest and stir well to combine.
- Place on the middle shelf of the oven and bake for 40 minutes, checking first at 35 minutes.
- The cake is done when a skewer inserted comes out clean and the cake feels springy to the
- While the cake is baking, make the syrup. Heat the orange juice and icing sugar in a small saucepan to dissolve the sugar. I found this needed quite a high heat eventually before the sugar would dissolve.
- When the cake is done, stab holes all over it with a skewer and drizzle the syrup over the top. Allow to cool completely in the tin, as it will be slightly damp from the syrup.
- Turn out, serve and enjoy!!!
This was a very popular cake with all those who sampled it - one comment that made me smile at work was that it was among the best I have made! It was lovely and moist, although I think I would double the syrup ingredients next time, because it was such a large cake that it could have done with more.Perfect as a breaktime cake, or enjoyed in some of the rare sunshine that made an appearance this weekend as I was enjoying the garden.
it sounds and looks delicious !
Lovely cake - I too love Nigella's lemon syrup cake.
I get cake tin envy too, but what can you do about it?
You may have envy of some of my tins but I have your Savarin tin envy. I've never baked with one of those. The oranage cake you baked sounds divine and looks so light
Gorgeous looking cake - I love the smooth rounded lines of it!
I envy your tin so that makes us equal!!!
I've got one of these tins too, but it doesn't look as high as yours. The cake is brilliant, I am having a serious citrus craving again now!
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