Origin of dish:
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Type of cooking:
Preparation time: 60 minutes
Cooking time: 45 minutes
Ingredients (8) :
250ml of Provamel Orange and Redbush Botanical YogurtMethod: Preheat the oven 180ºC/350ºF/Gas Mark 4
225g soft butter, plus a little extra for greasing the tin
300g caster sugar
6 free-range eggs
350g plain flour
½ tsp bicarbonate of soda
Zest of one Orange
¼ tsp Sicilian Orange extract (optional)
1 tbsp icing sugar for decoration
23cm bundt tin
First grease the bundt tin well with melted butter.
Using a wooden spoon, cream the butter and sugar together in a large bowl until light and fluffy.
Whisk in the eggs one at a time using an electric hand whisk on the lowest setting – add in a little of the flour after each egg.
Add in the zest, orange extract, remaining flour, bicarbonate of soda and Provamel orange and Redbush Botanical Yogurt and carefully fold in using a metal spoon.
Pour the mixture into your prepared bundt tin and level out.
Place in a preheated oven for 45-60 mins.
Before removing the cake from the oven, make sure it is cooked through by inserting a metal skewer – if it comes out clean, the cake is cooked through; if not, then return the cake to the oven for a few more minutes.
After removing from the oven, allow the cake to cool for 15-20 mins before carefully removing from the mould and dust with icing sugar.