Ruby Orange Bundt Cake
What a perfect vintage cake for an afternoon tea party. This is a simple but delicious fresh citrusy cake and the ruby orange gives the icing this pretty pink colour. Ruby / blood orange can be substituted for regular orange, lemon, lime or even grapefruit if ruby oranges are out of season (spring time)
- Preheat the oven to 170c and grease and flour a 10” Bundt tin.
- Place the softened butter, orange zest and caster sugar in an electric mixer and using a whisk attachment, put on medium speed for 1 minute and increase to full speed for a further 5 minutes until the mix becomes creamy in texture.
- Reduce speed to medium and add 1 egg at a time (30 seconds between each egg) until all eggs are added.
- Stop the mixer and add in ½ of the flour and stir on medium until flour disappears before adding in the remainder of the flour (mix again)
- Using a spatula, scrape down the sides of the bowl and give it a stir again for a few seconds to ensure the cake is well mixed.
- Pour the cake batter into the prepared Bundt tin and give it a tap to ensure it is level.
- Place in the hot oven and bake for approx. 45 minutes until the sponge springs back when touched. Remove from the oven and allow to sit in the tin for 10 minutes before turning out onto a serving plate.
- For the drizzle, bring the orange juice and sugar to the boil and stir until sugar dissolves, then its ready to spoon over the warm cake.
- Spoon the drizzle over the cake and allow it to sink into the sponge while cooling. Allow to fully cool before adding the icing.
- For the icing, place the sieved icing sugar and orange juice in a medium bowl and stir well until you achieve a thick pouring consistency. You may need to adjust the sugar/ juice until the correct consistency is achieved. Spoon it over the cold cake to give it a thin coating of icing. Decorate as desired and enjoy 😊
- 250g butter (room temperature)
- 250g caster sugar
- 250g self-raising flour
- 5 eggs
- Zest of 2 blood/ ruby oranges
For the drizzle.
- Juice of 1 blood orange
- 70g caster sugar
For the icing.
- 100g icing sugar (more if its too thin)
- Juice of ½ blood orange