Orange and creme fraiche cake
April 25, 2019
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This moist orange and creme fraiche bundt cake makes the perfect afternoon treat.
INGREDIENTS
250g ctn crème fraîche
3 eggs, lightly whisked
2 oranges, rind finely grated, juiced
375g (2 1/2 cups) plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
200g unsalted butter, chopped, at room temperature
215g (1 cup) caster sugar
150g (1 cup) icing sugar
2 teaspoons milk
Orange zest, to serve
METHOD
250g ctn crème fraîche
3 eggs, lightly whisked
2 oranges, rind finely grated, juiced
375g (2 1/2 cups) plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
200g unsalted butter, chopped, at room temperature
150g (1 cup) icing sugar
2 teaspoons milk
Orange zest, to serve
METHOD
- Preheat oven to 180C/160C fan forced. Grease a 2.25L bundt pan.
- Combine the crème fraîche, egg and 80ml (1 ⁄3 cup) of the orange juice in a bowl. Whisk together the flour, baking powder and bicarb in a separate bowl.
- Use electric beaters to beat the butter, caster sugar and 1 tbs of the orange rind in a large bowl on medium speed for 12 minutes or until very pale and creamy.
- Gradually fold in the flour mixture and crème fraîche mixture, in alternating batches, until the mixture is smooth and combined. Transfer the mixture to the prepared pan. Bake for 35-40 minutes or until a skewer inserted in the cake comes out clean. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
- Sift the icing sugar into a bowl. Add the milk, 3 tsp of the remaining orange juice and the remaining orange rind. Stir until combined. Drizzle over the cooled cake. Sprinkle with orange zest.
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