Recipe for German Bundt Cake with a hint of orange – It is soft and moist with a simple glaze that will have you going back for more, again and again.
2 1/4 cups cake flour
1 box powdered instant vanilla pudding
1 tablespoon baking powder
Generous pinch salt (about 1/2 teaspoon)
1 1/4 cups buttermilk (must be buttermilk)
1 1/4 cups sugar
1/2 cup melted butter
zest of 1 medium lemon
3 large eggs
1 teaspoon vanilla essence
1 teaspoon orange extract
1/3 cup roasted sliced almonds
For the glaze:
2 cups caster sugar
1 tablespoon boiling water
5 tablespoons orange juice
2 drops orange extract
Heat your oven to 180 Celsius.
Add the sugar and lemon zest to a large bowl, give it a stir and set aside while you gather the rest of your ingredients together. This allows the lemon flavour to infuse into the sugar.
Take your bundt tin and lightly butter the inside.
Add the flour, vanilla pud, baking powder and salt to another bowl, mix thoroughly and set aside.
Add the butter to the sugar mixture and beat well to a creamy texture. Now add the eggs, vanilla essence and orange extract and beat well.
Now add 1/2 the flour and beat, add 1/2 the buttermilk and beat, then the rest of the flour, beat, rest of the buttermilk and beat the whole lot on medium for about 3 to 4 minutes. (Cant tell you why this process is important but it does make a difference)
Pour the mixture into the bundt tin, tap it gently on the counter to even it out and bake for 45 minutes.
Remove and allow to cool in the tin for about 15 minutes, then turn out onto a wire rack.
While the cake is cooling prepare your glaze.
Add all of the ingredients to a small bowl and whisk furiously until all of the sugar is dissolved and you have an easy pouring consistency.
When the cake is completely cool, drizzle over the cake, sprinkle over the almonds and a little lemon zest and place in the fridge for 15 minutes. (It’s a good idea to place a sheet of paper underneath the rack when you are glazing)