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Yields1 Serving

INTRODUCTION

I love to have a tasty cake recipe on hand that is quick to make when I have friends or family popping over for coffee.

Before you read on, I must warn you, I’m a total cake nerd.

I used to avoid recipes where I needed to cream the butter and sugar together first (the creaming method) because my cakes were stodgy and not nearly as nice as my egg and sugar whisked cakes. That is, until I was determined to master this technique. I discovered that you need to beat your butter and sugar until it is really pale, so this can take 5 to 8 minutes of beating, so don’t be shy. I also sieve my dry ingredients at least 3 times, I usually do it 6 times. This incorporates air, which gives you a light, airy crumb. I did warn you, that I’m a nerd. This results in a light cake that everyone wants a second slice of.

Bundt tins make great cakes, because the cake is easy to ice and slice. So for a cake for a few friends that are over for coffee, it is really a great choice.

You can’t line a Bundt tin with baking paper, so you need to prep it correctly to prevent your cake tearing when you turn it out.

Spray your tin with a good cooking spray or grease it well. Place a tablespoon of flour into the tin and toss the flour around the tin until the entire surface is covered in a light covering of flour. Tip any excess out.

 

INGREDIENTS

Cake:
 120 g Butter
 1 cup Castor Sugar
 2 eggs
 10 ml Baking Powder
 2 ml Salt
 500 ml Cake Flour
 125 ml Milk
 300 g Raspberries (One Small Punnet)
 of 1 Orange
 30 ml Orange Juice
Icing:
 100 g Soft Butter
 375 ml Icing Sugar
 50 ml Orange Juice

METHOD

1

Heat oven to 180°C.

2

Grease a Bundt tin and dust with flour.

3

Add Orange juice to milk (it will curdle, this is fine).

4

Cut raspberries in half, reserving 8 whole ones to decorate.

5

In electric mixer, whisk butter until creamy. Add sugar and beat until pale and fluffy.

6

Add eggs one at a time, beating after each one.

7

Sift dry ingredients.

8

With spoon, fold in half of the flour, then half of milk into batter; repeat.

9

Fold in raspberries and Orange Zest.

10

Spoon into Bundt tin and smooth off top with the back of a spoon.

11

Bake for 35 minutes, until golden brown. Start 35min timer

12

Remove from tin and place onto a cooling rack. You will ice the smooth “bottom” of the cake.

13

Beat butter and icing sugar together well before adding orange juice.

14

Spread onto cooled cake. Decorate with raspberries and some more orange zest.

Ingredients

Cake:
 120 g Butter
 1 cup Castor Sugar
 2 eggs
 10 ml Baking Powder
 2 ml Salt
 500 ml Cake Flour
 125 ml Milk
 300 g Raspberries (One Small Punnet)
 of 1 Orange
 30 ml Orange Juice
Icing:
 100 g Soft Butter
 375 ml Icing Sugar
 50 ml Orange Juice

Directions

1

Heat oven to 180°C.

2

Grease a Bundt tin and dust with flour.

3

Add Orange juice to milk (it will curdle, this is fine).

4

Cut raspberries in half, reserving 8 whole ones to decorate.

5

In electric mixer, whisk butter until creamy. Add sugar and beat until pale and fluffy.

6

Add eggs one at a time, beating after each one.

7

Sift dry ingredients.

8

With spoon, fold in half of the flour, then half of milk into batter; repeat.

9

Fold in raspberries and Orange Zest.

10

Spoon into Bundt tin and smooth off top with the back of a spoon.

11

Bake for 35 minutes, until golden brown. Start 35min timer

12

Remove from tin and place onto a cooling rack. You will ice the smooth “bottom” of the cake.

13

Beat butter and icing sugar together well before adding orange juice.

14

Spread onto cooled cake. Decorate with raspberries and some more orange zest.

Orange & Raspberry Bundt Cake

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