Servings 10 – 12 Time 2hr 40mins including cooling Difficulty fairly easy
A light, moist cake that makes the most of the bundt tin’s patterns. With a very nice flavour too: sweet, but tangy with all that lovely “citrusness”.
- The cake
- 1 large orange
- 1 lime (reserve some juice for the topping)
- 180g caster sugar
- 3 eggs
- 130g self-raising flour
- 1 tsp baking powder
- 100g ground almonds
- 70g butter, melted The topping
- approx. 100g icing sugar
- 1 tsp orange juice (use half first and check consistency)
- 1 tsp lime juice (use half first and check consistency)
- Orange food colouring gel or paste
- Green food colouring gel or paste
- Thoroughly butter the bundt tin and place in fridge until later. (*see tip)
- Put the orange in a pan of cold water. Bring to the boil then simmer for an hour. Remove and cool, or immerse in cold water for a few minutes.
- Pre-heat oven to 180C/fan 160C/Gas 4
- Butter the bundt tin a second time and return to the fridge.
- Roughly chop the cooled orange into chunks, discarding the pips. Whizz in a food processor until it becomes a fairly fine pulp. Set aside in a covered bowl. The Bake
- Whisk together the sugar and eggs until light and fluffy.
- Sift the flour and baking powder into the egg mixture, then stir in the ground almonds. Fold it all together with a large metal spoon.
- Add in the cooled orange pulp (about 100g), the zest of a whole lime and the juice of half a lime, plus the melted butter. Gently mix together.
- Take the bundt tin out of the fridge and lightly dust the interior with flour.
- Pour the mixture into the tin, level it with a spoon or spatula then run a knife through the mixture gently to remove any air pockets.
- Bake in pre-heated oven for 35 – 45 minutes (check after 35)
- Cool in the tin for 10 – 15 minutes then turn out onto a wire rack to cool fully. The topping
- Mix 30g – 40g icing sugar with a very small amount of water. You’re trying to achieve a thick consistency that will run slowly down the cake. This will be the white icing. Use a small spoon to dribble it down every third rivulet of the cake.
- Mix 30g – 40g icing sugar with a very small amount of orange juice and a squirt of orange food colouring. This will be the orange icing. With a clean spoon, dribble this in the adjacent rivulets.
- Mix 30g – 40g icing sugar with a very small amount of lime juice and a squirt of green food colouring. Dribble it down the remaining rivulets.
* Tip: Liberally blob butter inside the tin, then place the tin in a warm oven for a few minutes. Remove and brush the melted butter into all the cracks and crevices. Be fastidious with this to avoid any sticking later.