Start your weekend RIGHT with this easy one tin bake
An easy bake using seasonal ingredients, the zest and juice of blood orange creates a bold yet sumptuously moist cake. Keep any leftovers in an airtight container and enjoy within 3 days.
Preparation time: 10 minutes
Bake time: 45-50 minutes (plus one hour for the oranges)
Serves: 8-10
Ingredients:
- 260g baking margarine
- 260g caster sugar
- 4 eggs
- 260g self-raising flour
- 2tsp baking powder
- Zest and juice of 2 blood oranges
For the decoration:
- 200g icing sugar
- Juice of 1 blood orange
- Sprinkles
- 1 blood orange, thinly sliced
Method:
- Preheat the oven to 180C/160C (fan)/gas mark 4. Grease the Bundt tin with a little butter/margarine and dust with flour.
- Whisk together the margarine and caster sugar until pale and fluffy. Add the eggs, flour, baking powder, juice and zest, mixing until a smooth batter has formed. Transfer the batter to the prepared Bundt tin and bake in the oven for 45-50 minutes, or until a skewer into the cake comes out clean.
- Leave the cake to cool on a wire rack. Do not try and remove it from the tin until cold.
- Whilst the cake is cooling, place the orange slices on a sheet of baking paper and bake in the oven for one hour on its lowest setting. Turn the slices over after 30 minutes to ensure both sides are evenly done.
- When the cake is completely cool, easy it out of the Bundt tin. If it is reluctant to leave, you can loosen it by gently easing a palette knife or other blunt knife down the ridges of the cake.
- Whisk together the icing sugar and blood orange juice, adding a little water if it seems too thick. Pour the icing over the cake and top with orange slices. Enjoy.
Food editor Debby travels the world in search of the best epicurean experiences.