Ginger and Orange Bundt Cake

 

Yield: one 9 inch bundt cake (serves 7-8)
Prep time: 20 mins
Cooking time: 35-40 mins

Ingredients

  • 150g unsalted butter
  • A pinch of salt
  • 20g oil
  • 2 eggs
  • 70ml caramel
  • 30 ml milk
  • 40g Sprig Ginger Marmalade
  • 60ml orange juice
  • 2 tsp orange zest
  • 150g sugar
  • 170g flour
  • 1½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp vanilla
  • 100g cream cheese
  • 80g icing sugar

Directions

  • In a microwave safe bowl, heat up the milk for about 1 minute, then add the Sprig Montane Ginger Marmalade and mix well, keep aside to cool. Zest and juice a large orange in a separate bowl and keep aside.
  • Preheat your oven to 175°C, grease and flour a 9 inch bundt pan.
  • In a separate bowl, take room temperature butter, oil, sugar and salt and whisk till incorporated well. (You can also use a hand blender or stand mixer)
  • Add the eggs one by one, whisking after each addition, then add vanilla, orange juice and zest. Mix until blended.
  • Sift the flour, baking soda, baking powder, ginger and cinnamon into the butter mixture and then add the caramel. Whisk well, but do not over mix.
  • Add the batter into the bundt pan (it should fill about 3/4th of the pan) and bake for about 30-35 minutes depending on your oven. Check after 30 minutes, remove from the oven when a toothpick inserted in the middle of the cake comes out clean.*
  • Let the cake cool for about 15-20 minutes in the bundt pan, then remove into a serving plate. Be careful with the cake as it is very delicate.
  • For the glaze take room temperature cream cheese and mix with a spatula till there are no lumps, then add the sugar and mix well. (You may add a little milk if the glaze is too stiff)
  • Glaze the cake once it is cooled to room temperature. Serve as it is or top it with crushed nuts.

Ginger Marmalade, 270g

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Classic Salted Caramel, 290g

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