Gail’s Bundt Orange Cake

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

Gail’s Orange Cake

Gail’s Orange Cake

TRH Gail's Orange Cake

Preheat oven to 180 C and grease a bundt baking tin or a loaf tin.
I used a full silicon round mould, sprayed with Spray & Cook

With an electric mixer beat together
4 jumbo eggs,
1 cup castor sugar,
1 cup vegetable oil until light and fluffy.
Add 2 cups self raising flour,
1 1/2 tsp baking powder,
pinch of salt
and the juice of 3 oranges plus zest.

Beat until all combined.
Bake for 30 to 35 minutes or until a skewer comes away clean. Remove and allow to cool.

Glaze the cake with
1 cup sifted icing sugar,
2 or 3 tbsp orange juice mix together until smooth then drizzle over cake.
Sprinkle a bit of orange zest.
I didn’t make a glaze I dusted with icing sugar and orange zest.

Recipe : Feriel Sonday
Prepared, Tried and tested by: Gail Haselsteiner

Orange Cake

Orange Cake

TRH Orange Cake

2 cups cake flour
1/2 tsp salt
3 tsp baking powder
1 1/2 cups castor sugar
125 ml milk
125 ml orange juice
125 ml vegetable oil
3 eggs beaten
1 1/2 tsp grated orange zest

Orange butter icing
125 g butter
2 cups icing sugar
2 tbsp orange juice or more if required
1 tsp orange essence
1 tsp grated orange zest

Preheat oven to 180 C ( 160 C fan assist).
Grease and flour 2 x 20 cm round cake tins.
In a measuring jug, combine milk, orange juice, oil, beaten eggs and orange zest. Set aside. In a bowl sift flour, salt and baking powder. Mix in sugar.
Make a well in the centre and pour in the wet ingredients from the jug.
Stir until thoroughly combined. Divide cake mixture between the 2 baking tins.
Bake for 30 to 35 minutes, or until a skewer inserted comes out clean. Allow to cool

Orange Butter Icing :
Cream butter until smooth. Gradually beat in the icing sugar.
Beat until light and fluffy. Beat in orange juice.
Add additional if necessary. Stir in orange essence and orange zest.
Sandwich the two layers with butter icing and top with the remainder of icing over top and sides. Grate orange zest to garnish

Source adapted recipe from Cape Malay and other Delights
Prepared, tried and tested by: Gail Haselsteiner