Having made a lemon cake decided to try an orange cake but wanted to do something a bit different as opposed to doing the usual round sponge cake or loaf. Having enjoyed watching ‘My Big Fat Greek Wedding’ countless times, I was inspired to try a Bundt cake (a round cake with a hole in it!). This is recipe is very simple and quick to make and the addition of the sugar syrup after baking gives it added richness and moisture. It looks very decorative too due to the unique shape, making it easy to portion as you use the cake tins impression as a guide.
- 200g/7oz Butter, plus extra for greasing the Bundt tin generously
- 200g/7oz Caster Sugar
- 3 Eggs
- Zest of 1 Orange
- 60g/2oz Poppy Seeds
- 300g/10½oz Self Raising Flour
- 150ml Milk
- 150ml Freshly Squeezed Orange Juice, approx the juice of 2 oranges
- Fine strips of Orange Zest to decorate
For the Syrup
- 150g Caster Sugar
- 150ml Orange Juice
Method Preheat the oven to 160degrees. Grease with butter a Bundt tin about 23cm/9.5inches in diameter. Cream the butter and sugar together and add the eggs gradually, one at a time, mixing well after each egg is added. Mix in the orange rind and poppy seeds and the sift in the flour. Mix until well combined. Finally add the milk and orange juice, until evenly combined. Spoon the mixture into the prepared bundt tin and bake in the oven for 45-50mins. When cooked allow to cool on a wire rack. To make the syrup, heat the sugar and orange juice in a saucepan over a low heat until the sugar is dissolved. Then reduce the sauce slightly so it thickens a little. Spoon the warm syrup over the bundt cake, while it’s still slightly warm, not completely cool. Then decorate with strips of orange zest. Enjoy!