We’ve used a spectacular Bundt tin to really showcase this sticky dessert, but a loaf tin would also work. If blood oranges are available, try using these to give a lovely pink blush to the cake and the icing. As a bonus, this cake freezes well before the addition of icing.
Looking for more Bundt cake recipes?
Ingredients
Method
Preheat oven to 160°C (140°C fan-forced) . Grease a 24cm Bundt pan liberally with a pastry brush and extra melted butter. Dust the pan with the extra flour; turn pan to coat evenly. Shake out excess flour. Refrigerate pan while preparing cake batter.
Beat the butter, sugar and rind with an electric mixer on low speed for 8 minutes or until pale and fluffy. Increase speed to medium, gradually beat in eggs, until combined.
On low speed, fold in combined flour and almond meal, then juice, alternately, in two batches. Spread the mixture into the prepared pan.
Bake cake for 55 minutes or until a skewer inserted in the centre comes out clean. Pierce the cake with a skewer in the pan, stand for 10 minutes, then turn out onto a baking paper-lined cooling rack. Pierce the top side of the cake with a skewer.
For orange drizzle, stir sugar and juice in a small saucepan; simmer for 3 minutes or until sugar dissolves. Remove from heat.
Slowly pour or brush all of the hot orange drizzle over the warm cake. Cool.
For icing, whisk the sifted icing sugar and orange juice in a medium bowl until smooth, adding a little more juice to achieve a thick pouring consistency.
Turn cake, top-side up, onto a cake plate or stand; spoon icing over cake and serve with candied orange slices, if desired.
If you don’t have a bundt pan, you can also bake this recipe in a 1.5L (6-cup) loaf pan. Store the cake in an airtight container at room temperature for up to 5 days.
Test Kitchen tip
