This orange and poppy seed bundt cake is super moist and so delicious.
It’s a new favourite in our house! Even the smell of this while baking and the look of it fresh out of the oven is incredibly mouthwatering. You’ll want a slice asap!
And the best thing about it is that my 15-year-old bakes it for us! 😍😍😍 Winning!
Method
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Preheat oven to 170°C
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Grease a 23cm non-stick Bundt tin
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Beat eggs in a stand mixer with a paddle attachment until light and creamy then gradually add the caster sugar. Continue beating for around 4-5 mins
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Meanwhile, sift together flour, baking powder and salt; add the poppy seeds and zest and mix to combine. Fold into the egg mixture
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Add butter and juice and fold together gently
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Bake for 40 to 45 mins or until just cooked through
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Allow the cake to cool in the tin for about 5 mins then turn out onto a wire rack to cool completely.
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Sift icing sugar into a bowl and gradually add the orange juice until the icing sugar is a pourable consistency but not too runny
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Pour icing over the cooled Bundt and allow it to set.