• 10servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, D
MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cups (450g) plain flour

  2. 1 1/2 cups (330g) caster sugar

  3. 1/2 teaspoon bicarbonate of soda

  4. 3 eggs

  5. 250g unsalted butter, melted

  6. 1 cup (250ml) buttermilk

  7. grated rind of 2 oranges

  8. 1/4 cup (60ml) orange juice

  9. Orange icing

  10. 1 1/2 cups (240g) icing sugar, sifted

  11. 20g soft unsalted butter

  12. grated rind of 1 orange

  13. 1-2 tablespoons orange juice

Instructions Jump to Ingredients ↑

  1. Preheat oven to 170°C or 150°C fan. Generously butter a 22cm fluted ring or bundt pan and dust with flour.

  2. Sift flour, sugar, bicarbonate of soda and a good pinch of salt into a bowl.

  3. Combine eggs, butter, buttermilk, orange rind and juice in a jug. Pour into a well in dry ingredients and slowly stir in egg mixture until combined. Fill prepared pan.

  4. Bake for 1 hour 10 minutes, until a skewer inserted comes out clean. Cool in pan for 10 minutes before turning onto a wire rack to cool completely.

  5. To make orange icing, place icing sugar in a heatproof bowl and stir in butter, orange rind and juice. Place over a saucepan of simmering water and stir for 1 minute, until shiny and smooth. Spoon over orange cake. Leave to set before cutting into wedges to serve.

  6. Tip: Bundt cake pans may have a claim to be called 'the most sold cake pan in the world'. Like kugelhopf pans, they are a deep ring pans moulded in fancy shapes often taking their influence from structures such as cathedrals, castles and stadiums, even perfect open roses. They became so popular because the results were consistently perfect, always moist, even colouring and cooking and easy to turn out and slice.


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