Bundt cake with orange & icing

I'm not telling you anything new if I tell you that we're right in the middle of citrus season, right? The other day, at the market I came across these lovely organic oranges, I wanted to use them, not for juice, but in a cake for breakfast and snacks. Originally, these beautiful oranges are supposed to be blood oranges - but I quickly realized that I would have to do without their beautiful red color! This doesn't change much in my recipe, you can use either classic oranges or blood oranges. So I decided to make this Orange Bundt Cake & Orange Frosting, the icing is a little extra that makes it even more moist and fragrant (even if this bundt cake already is a lot). 

And then I inaugurated my pretty bundt cake mold found recently - I say "found" because I was looking for a bundt cake mold that wouldn't feed 20 people! - I'm exaggerating, but that's kind of the case with Bundt cake molds. For my small family, a "small" mold suited me perfectly. The advantage with this brand's cake molds is that it's almost impossible to mess up the cooking and the final design of the cake is superb for sure. And then, this golden mold is great, I don't want to hide it, but rather display it in my kitchen, take a look !

Back to the recipe, as I was telling you, this bundt cake is very fragrant (orange juice + zest), it is particularly soft. I kept it for several days under a bell jar and it keeps very well, perfect to accompany my morning coffee ;)

Bundt cake with orange & icing

4.67 on 3 votes

The breakfast treat ... afternoon tea

Amount : 8

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Prepare in advance 20 minutes min

Cook time 30 minutes min

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Ingredients 

• 120 ml freshly squeezed organic orange juice
• 1,5 tbsp of organic orange zest
• 3 eggs room temperature
• 150 g softened butter
• 190 g all-purpose 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

Prepare in advance 

• 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.

Notes

Use oranges or blood oranges according to your taste.
Store in a bell at room temperature for several days.

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