ORANGE
BUNDT CAKE
| ORANGE POUND CAKE
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Orange Bundt Cake | Pound Cake – This is one of my favourite cake of all time. It’s so flavorful and tasty with the orange zest in this cake. This is my first time using my bundt pan. The mould turned out amazing too. The cake itself isn’t too sweet as I know I am adding a cream cheese icing on top, well balanced of sweetness. I hope you’re inspired to make this cake. Enjoy!
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Ingredients:
I am using a 7-inch bundt pan
2 oranges
Orange Bundt Cake:
140g (1 ¼ cup) cake flour
¾ tsp baking powder
¼ tsp salt
150g (1/2 cup+2 tbsp) unsalted butter, softened
130g (1/2 cup+2 tbsp) fine sugar
2 eggs
30g (2 tbsp) plain yogurt
50g (1/4 cup) orange juice, freshly squeezed from 2 oranges
1 tbsp orange zest, grated from 1 orange
1 tsp vanilla extract
Icing:
30g (2 tbsp) cream cheese
80g (1/2 cup+2 tbsp) powdered sugar
2 tsp orange juice
Sprinkles:
1 tbsp orange zest, grated from 1 orange
1 tbsp pistachio nuts, chopped
Instructions:
Orange Bundt Cake
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Preheat oven at 160°C/320°F.
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Grate 2 oranges for the zest, set aside. Squeeze 2 oranges, set aside.
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Sift the flour, baking powder and salt into a large bowl. Set aside.
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In another bowl, add softened butter and sugar. Mix on medium high speed until creamy, fluffy and pale. This will take about 5 min.
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Add the eggs, one at a time. Mix until combined.
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Add in the yogurt, mix on low just until combined.
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Add in the sifted dry ingredients, spoon by spoon while mixing. Mix just until the flour disappear, do not over mix. Use a spatula to scrape bottom of bowl to ensure no lumps.
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Add in the orange juice, orange zest and vanilla extract. Mix until they are incorporated. Do not over mix.
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Grease and flour a 7-inch bundt pan. Pour the batter into the pan.
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Bake in preheated oven at 160°C/320°F for about 50-55 min.
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Remove the cake from the pan, and place it on the rack for cooling.
Icing
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In a bowl, add cream cheese. Mash the cream cheese to soften it.
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Sift the powdered sugar. Fold in until well combined.
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Add the orange juice, and continue mixing until you get the right consistency. In this case, I like a thick consistency.
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Spoon the icing on the surface of the cake.
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Sprinkle the top with orange zest and chopped pistachio nuts.
