So, this week’s bake is a one I’ve been saving for a while and just never had the chance to blog. This week’s blog is a recipe for an Orange Drizzle Bundt cake. It’s hard for things to feel normal at the minute but baking is distracting me even if it means I’m not doing much uni work. My list for what I want to bake keeps increasing and I keep wanting to try new things. I’m really excited to share with you what I’m baking in the next couple of weeks even if it means only my family can enjoy it. The tin I used was from Lakeland and I was very excited to bake with it. I remember buying it when we went away at New Year and I dragged my parents on a trip to Lakeland to find some bargains. Ironically, I was that excited I forgot to take the tin back with me to uni after New Year so had to wait a while to use it.
Ingredients:
For the cake
· 180g self raising flour
· 180ml freshly squeezed orange juice
· 1 teaspoon baking powder
· 110g unsalted butter (softened)
· 180g sugar
· 2 eggs
· Vanilla flavouring
· Orange zest
For the drizzle
· 2 tbsp orange juice
· 20g sugar
For the icing
· 30g cream cheese
· 90g icing sugar
· 1 tbsp double cream
I started by squeezing some oranges and kept checking to see if I had enough juice. I really don’t like the smell of oranges so it wasn’t fun being covered in orange juice. I zested some oranges as well but I didn’t need a lot. I preheated the oven to 180 degrees. In order to grease my Bundt tin, I melted some butter and used a pastry brush to get into all the tin. I was most worried about the cake sticking. Using my mixer, I creamed the butter until it was lighter in colour and then added sugar and zest. The texture went from being quite runny to fluffy in texture and the smell was very strong. I added the eggs and then a touch of vanilla. I then alternated adding the flour and juice until it was all incorporated. Once it was all mixed together I put it in my tin and baked it for 20 minutes until a skewer came out clean.
I made the drizzle just as I was about to take the cake out of the oven. I dissolved the sugar in the orange juice. Once this had happened I poked holes in the cake and brushed the syrup all over the top. I let it cool slightly and took the cake out of the tin and brushed the rest of the cake. I let the cake cool completely before I put the icing on. The icing is completely optional and you can serve the cake without a glaze if you prefer. I whisked the cream cheese and icing sugar until smooth and added some double cream until it had a pourable consistency. This took me two attempts because I added too much double cream the first time so I wanted to make it thicker. I then added this over the top of the cake and added some sugar orange pieces. I was actually so pleased with how it turned out. I thought it screamed spring. The slices were the perfect sizes because the tin wasn’t too big and I can tell you my parents just couldn’t get enough of this cake. I think it was quickly becoming one of their favourites.
I also made some cupcakes for my Aunty to take to work with her, she works in a hospital and like all other Keyworkers is doing a fantastic job. The cupcakes were hopefully a little treat for her team. Everyone in these roles is amazing and I hope people listen and stay safe. I made 12 cupcakes a mix between Jammie Dodger ones and some chocolate ones. I hope you have a good week and stay safe, isolation isn’t turning out that bad for me, I’ve just baked a lot and I’m sure there’s more to come.
Lots of love,
Hannah x
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