We're delighted that Seasoned Cookery School based in Derbyshire has created this delicious cake using our Orange Blossom Water. For more information about their courses visit www.seasonedcourses.com.
Orange Blossom Bundt Cake
We're delighted that Seasoned Cookery School based in Derbyshire has created this delicious cake using our Orange Blossom Water. For...
Ingredients
For the cake:
| 300g | caster sugar |
| 5 | large eggs |
| zest and juice 3 oranges | |
| 150ml | rapeseed oil |
| 1 tbsp | orange blossom water |
| 280g | self-raising flour |
| 300g | chocolate chips |
| 2.5 litre | bundt tin |
For the Icing:
| 225g | icing sugar |
| 3tbsp | of orange juice |
| 1 tsp | orange blossom water |
Method
- Pre heat your oven to 160°C (fan)/180°C gas mark 4.
- With a pastry brush, grease your bundt tin with melted butter making sure all surfaces are well coated. Then lightly flour the tin. This will help the cake get out of the tin.
- Put the sugar, eggs and zest in a large bowl and whisk with an electric hand mixer or food mixer for 10 minutes until the eggs are light, thick, fluffy and have increased significantly in volume.
- Turn the power down to med/low and slowly pour in the orange juice, oil and blossom water until well combined. Add the sieved flour and chocolate chips then gently fold in until the ingredients are all just mixed.
- Pour into a 2.5 litre bundt tin and bake in the centre of the oven for 35-40 minutes. Allow to cool in the tin for 5 minutes before tuning out onto a wire rack to cool.
- Once the cake is cool make the icing. Mix the icing sugar with orange juice and blossom water. Stir the mixture until the icing sugar and juice are well mixed then transfer to a piping bag.
- Drizzle the icing over the cake and enjoy.
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