After making the delicious boiled lemon bundt cake, I simply couldn’t resist – so this boiled orange version was created. It’s hard to say whether it’s better; let’s just say it’s equally fantastic and loved by everyone without exception ;). A beautiful and delicious addition to the Easter table, and quite possibly the most aromatic, moist orange cake you’ll ever try!
Ingredients for the boiled orange bundt cake:
- 2 small thin-skinned oranges (preferably organic)
- 125 g butter, melted
- 200 g caster sugar
- 3 large eggs
- 240 g plain flour
- 1½ teaspoons baking powder
All ingredients should be at room temperature.
Place the whole oranges (unpeeled) in a small saucepan, cover with water and bring to the boil. Simmer for 30-35 minutes, until soft. Cooking time will depend on the thickness of the peel – do not overcook, as the oranges may split and lose flavour into the water. The oranges should feel soft when pressed.
Remove, cool completely, then cut open and remove any seeds. Blend to a smooth purée. You will need 200 g of orange purée for the recipe (any extra can be eaten separately).
In the bowl of a mixer, beat the whole eggs with the sugar on high speed until very light, pale and fluffy – the mixture should triple in volume and fall in a ribbon from the whisk. This will take about 7-10 minutes with a stand mixer or 10-15 minutes with a hand mixer.
Add the orange purée and beat until combined. With the mixer running, slowly pour in the melted butter (it may be warm but not hot). Sift in the flour and baking powder and gently fold with a spatula until just combined.
Grease and flour a 2.1-litre bundt tin, tapping out any excess flour. Pour in the batter and level the surface.
Bake at 170°C for 50-55 minutes, or until a skewer inserted into the centre comes out clean. Cool in the tin, then turn out onto a wire rack to cool completely. Drizzle with orange icing and decorate with candied orange peel.
Ingredients for the orange icing:
- 1 cup icing sugar
- 3 tablespoons freshly squeezed orange juice
Mix together until smooth, adjusting with more icing sugar or juice as needed.
Enjoy!
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