Who would have thought that Mother’s Day would be so different this year. No physical contact with mums, if your mum doesn’t live in the same household with you there will be no gatherings with good food and family huddled together. How we take things for granted, let’s hope when all this is over we can truly appreciate the precious little moments in life. I have also gotten used to the no cooking on Mother’s Day and I was always whisked off to lunch by my family. Something I looked forward to. This year I am staying home eating my own Orange Bundt Cake.
One thing’s for sure this cake is so delicious I won’t be complaining. I’ve attempted it a few times so you are guaranteed a tried and tested cake. Let’s not talk about the disasters I had with the first few. It’s trial and error I guess, it’s how we learn. I know everybody loves a soft, moist cake and this one is guaranteed to give you just that. I have baked many cakes but this one is by far the best textured of them all. Soft, melt-in-your-mouth deliciousness.
If it’s an Orange Bundt Cake then it has to taste of orange. And oranges are good for you right, so you don’t have to feel guilty eating this cake. I made sure I added enough orange zest and juice so that it is loaded with flavour. It certainly doesn’t need any artificial flavoring. I know a lot of bakers drizzle a syrup over the cake for added moisture but I promise this one doesn’t need any more liquid than it already has.
There’s a lovely portuguese coffee shop near use and I often bought their Orange and Chocolate Cake, it is so heavenly. Ever since I first tasted it I’ve been on a quest to make my own. Although I didn’t add the chocolate to mine I think in terms of texture mine is definitely better. And no I am not just saying that because I made it. It is true. If you try it then you let me know.
So if you are looking to bake a cake for yourself this Mother’s Day then why not give this one a try. If you have your mum with you then I am sure she will appreciate this delicious cake. And if she is a fan of anything citrus then this is the perfect bake.
More of my favourite cakes to try:
Orange Bundt Cake
- 250 gram/1&3/4 cup cake wheat flour
- 2 tsp baking powder
- 220 gram/1 cup sugar
- 4 large eggs
- 250 gram butter melted
- 1/2 tsp vanilla paste
- 1/4 cup sour cream
- 2 tbsp orange zest
- 3/4 cup orange juice
- Preheat oven to 180 degrees Celsius. Grease a 22cm Bundt Pan with a thick layer of soft butter and set aside
- Sift the flour and set aside. Melt the butter and set aside
- Using an electric mixer, on low speed, beat the eggs and sugar for 5 minutes until it is pale in colour
- Mix in the vanilla paste and orange zest
- Add the orange juice and give it a quick mix. Add the sifted flour and slowly drizzle in the melted butter whilst mixing. Mix in the sour cream.
- Pour batter into the greased pan and bake at 180 degrees celsius for 25-30 minutes or until a toothpick comes out clean
- Wait at least 30 minutes before attempting to release the cake onto a cooling rack
- Dust with icing sugar when cool
- If you are not comfortable making a Bundt Cake you can use a normal cake pan, that way you can add some parchment paper. This is a very soft cake so it can be tricky getting it out of a bundt pan if not greased well
- If you don't have sour cream you can use yogurt or milk. The texture may not be exactly the same but it will be close enough
- Although I say drizzle the butter in slowly. I promise I have also just dumped the flour and butter into the bowl and gave it a quick mix and it turned out perfecty fine. In fact maybe this way it's less mixing