Christmas Crumble
Serves 6
(0)
ORANGE AND CARDAMOM BUNDT CAKE
August 29, 2024
This fragrant aromatic bundt cake combines zesty orange notes with earthy cardamom. Clotted cream in the cake gives richness and a moist, fluffy texture. The intricate star-shaped bundt pan transforms the cake into an edible sculpture.
ORANGE AND CARDAMOM BUNDT CAKE
Method
Step 1
Preheat your oven to 175c / gas mark 3.
Step 2
Melt the butter, then use a pastry brush to brush it thoroughly and evenly over the inside of a Vintage Star Bundt® pan. Brush from the base up to prevent butter pooling.
Step 3
Sift flour in the pan, moving it from side to side to achieve an even coating. Turn it upside down and give it a final tap to remove any excess, then set aside.
Step 4
Place all of the cake ingredients in the bowl of a stand mixer and mix until thoroughly combined.
Step 5
Once combined, pour into the prepared pan and bake for 45–50 mins or until the top is golden and a skewer inserted into the cake comes out clean. Leave to cool in the pan on a wire rack for 15 mins before inverting onto the wire rack to cool completely.
Step 6
To make the syrup, place the orange zest and juice of both oranges, sugar and water (or sherry if using) in a saucepan and bring to the boil. Simmer for 5 minutes, until the syrup has reduced slightly. Brush 3 tbsp or so over the cake as it cools on the wire rack.
Step 7
When the cake is completely cooled, prepare the icing. Sieve the icing sugar into a bowl and add a tiny dash of water into the mix. Stir well and continue to add small dashes of water until you have a paste just viscous enough to drip. Spoon over the top of the cake.Store in an airtight container for up to 5 days.
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Ingredients
FOR THE VINTAGE STAR BUNDT® PAN
1 tbsp butter
1 tbsp plain flour
FOR THE CAKE
350g unsalted butter, softened
400g caster sugar
400g self-raising flour
6 eggs
1 orange, zest (save the juice)
2 tsp ground cardamom
2 tsp baking powder
FOR THE SYRUP
1 orange, zest
2 tsp caster sugar
2 tbsp sherry – or replace with water
FOR THE ICING
50g icing sugar
Dash of water
TO DECORATE
Orange slices and rosemary
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