This orange and poppy seed cake is tender and moist and so easy to make. With it’s bright and zesty flavour and a simple orange glaze, this elegant orange bundt cake is a winner.
For best results, always weigh ingredients where a weight is provided
Equipment
10-12 cup capacity bundt pan
stand mixer or hand mixer with mixing bowls
rubber spatula
Instructions
Preheat oven to 180C (160C fan forced) / 350F. Grease the bundt tin using very soft butter making sure to get into all the grooves and corners. Flour the bundt tin all over and tap out the excess flour.
PREP THE ORANGES:Start by zesting and juicing the oranges. Zest the oranges until you have roughly 2 tablespoons of zest and set that aside in a small jug.
Juice the oranges until you have ⅔ cup of orange juice. Add ½ a cup of the orange juice to the orange zest in the jug. The remaining juice will be used for the icing.
Add the yoghurt and vanilla to the orange juice/zest jug and give it a whisk together. Set aside.
FOR THE CAKE BATTER:In a medium bowl, whisk together the flour, baking powder and poppy seeds to disperse and aerate. Set aside.
In a large bowl or the bowl of a stand mixer with paddle attachment, beat together butter and sugar on medium for 1 minute until nicely blended together. Add the oil and beat for another minute or 2 until very pale and fluffy.
Add the eggs one at a time, beating on low until combined each time. Scrape the sides of the bowl a few times throughout.
Add one third of the flour mixture and mix on low until 80% combined.
Now add half of the orange yoghurt mixture and beat on low again until nearly combined. Repeat this process - half remaining flour, then the remaining yoghurt mix, finally using a spatula to mix through the very last portion of flour mixture. Careful not to overmix.
Tip the thick cake batter into the prepared bundt tin and roughly level it out.
BAKE:Bake 35-40 minutes or until a toothpick comes out with just a crumb or two attached.
Let the cake cool in the tin for 5-10 minutes, then turn out onto a wire rack (place the cooling rack on top of the cake tin, then flip the whole thing over). Let it cool to room temperature before icing and serving.
ICING:Mix the icing sugar and orange juice to a thick but pourable consistency and pour over the cooled cake.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens vary so start testing for doneness 2-3 minutes before the recipe suggests.
Orange juice: If the oranges feel very firm, just put them in the microwave for 20 seconds on high. This will help release the juice. If you don’t have enough juice to make up the 2/3 cup from your oranges, you can make up the difference with orange juice from a carton if you have it, some lemon juice or even just some water.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.