Mother’s Day cardamom & blood orange Bundt cake
Mother’s Day cardamom & blood orange Bundt cake
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Ingredients
Method
Preheat the oven to 180°C, gas mark 4. To make the lining paste, stir together 50g vegetable shortening or softened unsalted butter with 2 tbsp plain flour and 2 tbsp vegetable oil in a small, sealable jar until smooth. It can be stored in the fridge for up to 10 days, or frozen for up to 1 month – bring it back to room temperature before use. Using a pastry brush, apply a little lining paste around the inside of a 2.4L Bundt tin.
In a large mixing bowl, beat together 175ml vegetable oil, the eggs, yogurt, and caster sugar until they form a smooth paste. In a separate bowl, combine 300g flour, salt and baking powder. Sieve the crushed cardamom into the flour mixture, discarding any bits left in the sieve. Mix into the wet ingredients. Fold through the zest of one 1 orange and pour into the prepared tin.
Bake for 45-50 minutes, or until golden and risen and a skewer inserted into the centre of the cake comes out clean. Allow to cool for 10 minutes in the tin, then turn out onto a rack and allow to cool completely.
To make the icing, sift the icing sugar into a small bowl. Add 2 tbsp juice orange juice, a little at a time, until you have a thick paste. When the cake is completely cool, use a palette knife to spread the icing onto the top, teasing it down the grooves in the cake. Decorate with pared orange and rose petals. This cake will keep for up to 4 days stored in an airtight container.
