Do you find that the weeks before and of a long weekend tend to feel longer? It’s a similar drawn out feeling you get as a child where you are so excited about tomorrow that today cannot pass by quick enough. Where night is going too slowly and yet tomorrow comes much faster if you just close your eyes and fall to sleep.
It’s been months since our last long weekend, New Zealand has a dry spell of holiday weekends between June and October. It’s a long time of the cold and dark days of winter more often filled with rain and heavy coats. So to sum it up, this weekend is always one with much anticipation. It’s the unofficial start to long summer days of carefree warmth.
So as I bustle away in the office and I’ve been I’m fighting off a weird virus which is tiring me out, I still had to find time for cake. No matter what, there is always time for cake, especially an orange cake.
Now I know, I just had a recipe that included orange, but these two recipes couldn’t be more different and this is a perfect warming cake when the weather outside is a little cool. Quite honestly, I just never tire of citrus and I hope you give this recipe a go as it was enjoyed by all who ate it.
Orange Bundt Cake with Maple Walnut Glaze
Recipe by Roamingtaste
100 grams/3.5 ounces, butter softened
3/4 cup superfine/caster sugar
1/2 cup Greek yogurt
1/4 cup orange juice
Zest of 3 oranges
1 teaspoon vanilla extract
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
3 tablespoons brown sugar
3 tablespoons maple syrup
2 tablespoons water
1/3 cup walnuts, roughly chopped
Preheat the oven to 180°C/355F and grease the bundt tin.
Cream the butter and sugar for 3 minutes until light and fluffy. Beat in 1 egg until well combined and fluffy, approximately 1 minute, repeat with the remaining eggs.
Zest and juice the oranges and mix with the yogurt until well combined. Add the juice mixture and the extract into the egg mixture.
Sift the flour, baking powder and baking soda into the orange mixture and mix until smooth.
Pour into the prepared tin and bake for 30 minutes or until skewer comes out clean.
Set aside on a cooling tray.
To make the glaze, place the maple syrup, brown sugar and water into a saucepan and place on a high heat until bubbling.
Add the walnuts and stir until well combined.
Carefully pour the glaze over the cool bundt cake, ensuring the walnuts are congregated on top.
Serve cooled, with whipped cream if you wish (I’ve been told it goes particularly well with coffee).