Orange and cardamom bundt cake
DESCRIPTION
This fragrant aromatic bundt cake combines zesty orange notes with earthy cardamom. Clotted cream in the cake gives richness and a moist, fluffy texture. The intricate star-shaped bundt pan transforms the cake into an edible sculpture.
INGREDIENTS
FOR THE VINTAGE STAR BUNDT® PAN
1 tbsp butter
1 tbsp plain flour
FOR THE CAKE
350g unsalted butter, softened
50g Cornish clotted cream
400g caster sugar
400g self-raising flour
6 eggs
1 orange, zest (save the juice)
2 tsp ground cardamom
2 tsp baking powder
FOR THE SYRUP
1 orange, zest
2 tsp caster sugar
2 tbsp sherry – or replace with water
FOR THE ICING
50g icing sugar
Dash of water
TO DECORATE
Orange slices and rosemary
METHOD
Preheat your oven to 175c / gas mark 3.
Melt the butter, then use a pastry brush to brush it thoroughly and evenly over the inside of a Vintage Star Bundt® pan. Brush from the base up to prevent butter pooling.
Sift flour in the pan, moving it from side to side to achieve an even coating. Turn it upside down and give it a final tap to remove any excess, then set aside.
Place all of the cake ingredients in the bowl of a stand mixer and mix until thoroughly combined.
Once combined, pour into the prepared pan and bake for 45–50 mins or until the top is golden and a skewer inserted into the cake comes out clean. Leave to cool in the pan on a wire rack for 15 mins before inverting onto the wire rack to cool completely.
To make the syrup, place the orange zest and juice of both oranges, sugar and water (or sherry if using) in a saucepan and bring to the boil. Simmer for 5 minutes, until the syrup has reduced slightly. Brush 3 tbsp or so over the cake as it cools on the wire rack.
9 When the cake is completely cooled, prepare the icing. Sieve the icing sugar into a bowl and add a tiny dash of water into the mix. Stir well and continue to add small dashes of water until you have a paste just viscous enough to drip. Spoon over the top of the cake.Store in an airtight container for up to 5 days.
