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Orange and Rosemary Bundt Cake

Orange and Rosemary Bundt Cake

Orange_and_Rosemary_Bundt_Cake-1.jpg

Ooh!! I'm so excited to share this recipe with you guys. There are few flavours I love more than orange and rosemary together and this here is no exception. It's festive, its light, it's fragrant and zesty. The perfect way to end a meal sweetly without having to undo your top button for room! (So rude!)

This recipe was originally created many moons ago for our ebook but it just screams Christmas so much that I wanted to save it and share it with you lovely lot to show you how much I care. Nothing shows love more than Christmas or cake or Christmas cake.

These little beauties are so moist and tender. The juicy glaze makes them melt in the mouth. However, as I like to indulge a little (a lot) over the festive season I drizzled them in my beloved Oatly cream and it transformed them into what can only be described as heaven on a plate. Yes really!

I shall keep you in suspense no longer. Here you have the most wonderful orange and rosemary bundt cakes.

Servings 6 cakes

Ingredients

Sponge

  • 60 ml melted butter

  • 150 g caster sugar

  • 3/4 tsp baking soda

  • 1/2 cup dairy-free milk

  • 1/4 cup juice of orange juice freshly squeezed

  • 3/4 tbsp apple cider vinegar

  • 175 g self-raising flour

  • zest 2 oranges

  • spray oil for greasing your tin

Glaze

  • 2 sprigs rosemary plus extra for garnish

  • juice 1 orange

  • 1/2 cup icing sugar

Instructions

  1. Preheat the oven gas mark 5/375F

  2. Grease and flour your tin

  3. Make your glaze first by sifting your icing sugar into a bowl and gradually adding your orange juice in until you achieve a glazed syrup consistency.

  4. Add your rosemary sprigs in and swoop around to infuse. Set aside to further infuse the flavours.

  5. In a bowl combine the melted butter and sugar.

  6. Add in the milk, vinegar and orange zest.

  7. In a separate bowl combine your flour and baking soda.

  8. Slowly pour the wet into the dry bowl whilst stirring with a wooden spoon.

  9. Evenly distribute your mixture into your tin.

  10. Bake in the oven for 20 minutes until springy to touch.

  11. Allow to cool a little before turning out.

  12. Serve a little warm. Drizzle the glaze on top and decorate with rosemary. And if you’re feeling devilish add a splash of cream too!

Have a wonderful festive season Fam. We appreciate you more than you know.

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