Gail’s Bundt Orange Cake


Grease your round bundt baking tin thoroughly with butter and sprinkle lightly with flour. Preheat oven to 160 C

Mix the following together
3 Jumbo eggs
1 cup castor sugar
1 cup sunflower/canola oil
1 cup orange juice freshly squeezed ( is 2 oranges )
1 tsp orange essence

Add 2 cups cake flour, 3 teaspoons baking powder, pinch of salt.
Mix together until combined. Add zest of one orange
Bake 160 C for 45 to 50 minutes or until done and skewer comes out clean. Remove from oven let cool.

Decorate with glaze icing :
2 cups icing sugar,
stir in 2 tbsp fresh orange juice and drizzle over cake

OR glaze with chocolate ganache:
1 x 150 g dark Albany chocolate broken into bits.
Add 1x 155 g tin Nestle dessert cream and microwave on low at 30 second intervals
until chocolate is smooth and glossy.
Drizzle over top of cake.

Prepared, tried and tested by: Gail Haselsteiner

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