Bundt cakes! These are associated with many fond memories from my childhood – bundt cakes make the best ball gowns! Therefore, this is probably my favourite new cake tin as a grown up – with the added benefit that is afforded by the better cake to icing ratio that is afforded by the design. This is my latest favourite recipe. Enjoy!
Blood Orange Syrup:
+ Juice of 2 blood oranges,
+ Juice of 2 oranges,
+ 1 tablespoon sugar
Blood Orange Icing:
+ Juice of 1 blood orange
+ 2 cups icing sugar, sifted
Preheat the oven to 180°C. Grease a 9 cm, 1.4 litre capacity bundt tin. Alternatively, grease and line a 22 cm springform cake tin.
Use an electric mixer to cream the butter and sugar for 10 minutes until light and creamy. Add the Cointreau and the 3 eggs and beat until combined.
Whizz the blood orange, orange and rosemary in a food processor until the rosemary leaves are finely chopped and the oranges are blended to a pulp. Add to the butter and sugar mixture and beat together on low speed until combined.
In a separate bowl, mix together the flour and baking powder. With the mixer on a low speed, gradually add the flour mixture to the mixture until everything is well incorporated.
Pour the cake batter into the prepared pan. Bake for 45-50 minutes or until the top is golden and a skewer inserted into the center comes out clean.
Meanwhile, while the cake is baking, make the blood orange syrup. Place the ingredients in a saucepan and bring to a boil, stirring constantly. Reduce the heat to medium and simmer, stirring occasionally, for 10-15 minutes or until the sugar has dissolved and the syrup has reduced by about a third. Keep syrup warm until cake is ready.
Leave the cake to cool a little before transferring it to a wire rack. Place a plate underneath the rack to catch any drips, then prick the top of the cake with a skewer, and spoon the warm syrup over the cake and leave it to be absorbed.
Make the frosting by combining the blood orange juice and icing sugar until smooth. Drizzle the frosting all over the cooled cake, then chill the cake in the fridge for at least 20 minutes before serving.
Original recipe sourced from the What Katie Ate Cookbook.