Orange bundt


I made this cakes for a friend's birthday – I think bundts cakes are perfect for party sharing as they seem to go such a long way. You can cut the tiniest slither so easily (and then go back for seconds!)

Orange bundt

  • Servings: 12-14
  • Difficulty: medium
  • Print




  • 230g unsalted butter
  • Vanilla pod scrapings
  • Zest of 2 oranges ( I used 3 clementines)
  • 350g golden caster sugar
  • 4 eggs, beaten
  • 330g plain flour and 50g cornflour, sifted together
  • 20g baking powder
  • Pinch of salt

Italian meringue buttercream

  • 60ml water
  • 250g caster sugar
  • 180ml egg whites (about 6) Use egg whites from carton if you can. It saves wastage and they are pasteurised and whisk wonderfully at room temperature
  • 450g unsalted butter at room temperature
  • Seeds of a vanilla pod
  • 200g Orange curd

Preheat oven to 180°C/350°F




Cream the butter, sugar, orange rind and vanilla pod seeds until light and fluffy and changed in colour. Go off and do some chores, it takes some time even in a stand mixer.


Gradually add the beaten egg, mixing well after each addition. You'll probably have to add a spoon ful of sifted flour towards the end to avoid curdling.


Add the flours, baking powder and salt.

Tip into prepared tin- whatever shape you decide.

Bake for 25-30 minutes if using 3 20cm cake pans, or about 45 minutes if using a Bundt pan. Know your oven and take a peek towards end of cooking time. Be adventurous in using different size and shape of cake tins- just remember cooking time will vary.

When skewer comes out clean, leave to cool for 10-15 minutes in the tin before cooling on a wire rack




Meanwhile make the Italian meringue frosting


Bring the water and sugar to boil in a nonstick saucepan. This syrup has to reach 121°C/250° use a digital sugar thermometer to check


Keep whisking until egg whites reach room temperature – about 21°C/70°F- before adding the room temperature butter.


Don't be tempted to add the butter too quickly. Be patient. It's a good idea to fill a plastic bag with ice cubes to hold round the bottom of the mixing bowl. This goes some way to prevent curdling but don't worry if it looks lumpy towards the end, just keep beating. I actually switch my attachment from whisk to beater, but don't know if there is any science behind it! Let's just say it works.


Now add any flavouring, vanilla pod seeds, orange curd and beat until well mixed. You should now have a lovely smooth thick buttercream.


Fill and cover cakes when cool.

ALWAYS good practice to refrigerate cakes before frosting, especially if you are going to level/split them. Refrigerate again.

This wonderful Bundt is based on a recipe from Ed Kimber's book Say It with Cake. In the original recipe it is baked in 3 20cm cake pans and covered with a chocolate glaze.

Swiss meringue buttercream and Italian meringue buttercreams are wonderfully stable frostings and once you have worked with them you won't go back to the old standard butter and icing sugar

I made my own orange curd in the Thermomix – a true 10 minute wonder!




4 Comments Add yours

    1. vannillarock says:

      Thank you! It was, even though I only tasted a tiny piece. 🙂

      Liked by 1 person

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