I made this Bundt last year and forgot to blog about it. So as I've been meaning to do a recipe post for some time I thought I'd tell you about it now.
As I've mentioned on previous posts I am part of the Borough Belles and am in charge of making sure there is something to eat at the meetings, whether it be Jamaican Patties or Oreo Brownies! I'm in charge of drumming up interest and excitement in the other Belles to bake for the odd meeting however sometimes people are unable to make it at the last minute, so it always good for me to have an emergency cake in the freezer to prevent lack of cake!
This cake is perfect for such an occasion. It keeps really well in the freezer and if you get it out the night before, it leaves plenty of time to whip up the icing just before serving.
Funny how my emergency freezer cake is also my emergency blog post too!?
ORANGE POPPY SEED BUNDT CAKE
Ingredients:
- Melted butter, to grease
- 125ml (1/2 cup) fresh orange juice
- 130g (1/2 cup) Greek-style natural yoghurt
- 60g (1/4 cup) poppy seeds
- 250g butter, at room temperature, chopped
- 270g (1 1/4 cups) caster sugar
- 2 tbs finely grated orange rind
- 4 eggs
- 340g (2 1/4 cups) plain flour
- 2 1/2 tsp baking powder
- 1 orange
For the Icing:
- 150g icing sugar
- Juice & Zest of 1 Orange
Method:
Pre-heat the oven to 180C. Grease and flour your Bundt tin.
Combine the orange juice, yoghurt and poppy seeds in a small bowl.
Combine the orange juice, yoghurt and poppy seeds in a small bowl.
Use an electric beater to beat the butter, caster sugar and orange rind in a large bowl until pale and creamy.
Add the eggs, 1 at a time, beating well after each addition until just combined.
Add the eggs, 1 at a time, beating well after each addition until just combined.
Sift the flour and baking powder over the egg mixture.
Add the yoghurt mixture and use a large metal spoon to fold until just combined.
Spoon mixture into the prepared pan and smooth the surface.
Bake in oven for 1 hour or until a skewer inserted into the cake comes out clean.
Add the yoghurt mixture and use a large metal spoon to fold until just combined.
Spoon mixture into the prepared pan and smooth the surface.
Bake in oven for 1 hour or until a skewer inserted into the cake comes out clean.
Leave to cool for 5 minutes before turning out.
To make the icing simply beat all the ingredients together until smooth. Then drizzle over the top. Using a proper zester will allow you to get those longer zest stripes that look great on top. Leave for 20minutes to set before serving.
This cake freezes very well (un-iced) and can keep for up to 3-4 days in an air tight container.
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