Description
A beautiful but quick and easy cake that celebrates the beauty of oranges.
Ingredients
Scale
Cake:
- 3 cups (450g) of all purpose flour
- 1/4 teaspoon of salt
- 1/2 teaspoon of baking soda
- 3 large eggs
- 2 cups (440g) of caster sugar
- 250g of unsalted butter, at room temperature, cut into cubes
- 1 cup (250ml) of buttermilk
- finely grated zest of 3 large oranges
- 1/2 cup (125ml) of freshly squeezed orange juice
- 80g of dried cranberries
Glaze
- 1 cup (160g) icing sugar, sifted
- 1/4 cup (60ml) of freshly squeezed orange juice
- 2 teaspoons of orange zest
- 30g of unsalted butter, melted
Instructions
- Preheat the oven to 150 degrees Celsius/ 300 Fahrenheit and grease and flour a 26cm bundt pan.
- Place the eggs,sugar and orange zest into a food processor fitted with a large bowl and process until thick and creamy.
- Add the buttermilk and orange juice and process for 10 seconds to combine.
- Reserve 1 tablespoon of the flour, and sift in the remaining flour, baking soda and salt. Pulse until to combine, scraping down the bowl as needed.
- Mix the cranberries with the reserved flour and then using a rubber spatula mix into the cake batter.
- Bake for 70 minutes, or until a cake tester comes out clean. Cool in the tin for 10 minutes before turning out onto a cake rack.
- For the glaze, combine all the ingredients in a bowl and whisk until combined.
- Using a cake tester or skewer pierce the cake with little holes all over to allow the glaze to seep into the cake.
- Brush the glaze over the cake until all the glaze is used. Leave the cake to cool completely before serving.