I'm not telling you anything if I tell you that we are right in the peak citrus season, are we? The other day, in the market I came across these pretty organic oranges, I wanted to use them, not for juice, but in cake for breakfast and snack. Originally, these beautiful oranges were supposed to be blood oranges - but I soon found that I should do without their beautiful red color! It doesn't change much to my recipe, you can use either classic oranges or blood oranges. So I decided to realize this Orange Bundt Cake & Orange Icing, the icing is a little extra that makes it even softer and more fragrant (even if this bundt cake is already a lot).
And then, I inaugurated my pretty bundt cake mold unearthed not long ago - I say “unearthed” because I was looking for a bundt cake mold that does not feed 20 people! - I'm exaggerating, but it's a bit the case with Bundt cake molds. For my little family, a "small" mold was therefore perfect for me. The advantage with the cake molds of this brand is that it is almost impossible to miss the baking and the final design of the cake is sure to be superb. And then, this golden mold is gorgeous, I don't want to hide it, rather display it in my kitchen, take a look !
Back to the recipe, as I told you, this bundt cake is very fragrant (juice + orange zest), it is particularly soft. I kept it in a cover for several days and it keeps very well, perfect to accompany my morning coffee;)
Bundt cake with orange & icing
- 120 ml freshly squeezed organic orange juice
- 1,5 tbsp of organic orange zest
- 3 eggs room temperature
- 150 g softened butter
- 190 g flour
- 180 g brown sugar
- 3/4 cc baking powder
- 3/4 tsp baking soda
- 1/2 this salt
- 3/4 cc natural vanilla extract
- 125 g icing sugar
- 4 cs or more freshly squeezed organic orange juice
- Preheat the oven to 175 ° traditional heat.
- Mix the dry ingredients together (flour, sugar, baking powder, baking soda, salt) then add the softened butter little by little, the texture will be crumbly.
- Apart from mixing the eggs, orange juice, zest and vanilla. Then gradually incorporate this mixture into the previous mixture. Mix until you get a smooth and homogeneous consistency.
- Pour into the bundt cake mold (see material at the bottom of the article) beforehand buttered. Do not fill more than 3/4 in height otherwise overflow.
- Bake for 25-30 minutes, check the doneness using a wooden pick. Let cool then turn the cake on a wire rack to cool completely.
- Prepare the icing by mixing the icing sugar and orange juice until you get the desired consistency (more or less juice). Pour over the cake.
Store in a bell at room temperature for several days.