Orange Bundt Cake with Orange Frosting and Maple Walnuts

The dark days of winter always seem brighter with citrus in the house and this orange bundt cake takes a seasonal darling and uses it in every ounce possible. 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
Serves 10

Ingredients:
Cake
100 grams/3.5 ounces, butter softened
3/4 cup superfine/caster sugar
3 eggs
1/4 cup Greek yogurt
1/4 cup orange juice
Zest of 2 oranges
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
Frosting
2 1/4 cups confectioner’s/icing sugar
50 grams/1.75 ounces butter, slightly softened
1/2 cup reduced orange juice
1 inch orange peel, finely chopped
Maple Walnuts
1 tablespoon reduced orange juice
1 tablespoon brown sugar
2 tablespoons maple syrup
1/3 cup walnuts, roughly chopped
Pinch sea salt

Directions
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.

Place the zest and juice into a small bowl and mix with the yogurt and extract (or vanilla bean paste as seen below) until well combined. Add the juice mixture and the extract into the butter 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 40 minutes or until  skewer comes out clean.

Set aside on a cooling tray, before inverting onto a plate.

To make the frosting, place orange juice in a saucepan on medium heat until it’s simmering and has reduced slightly.

Place 1 tablespoon of the juice in a frying pan and the remaining in a bowl, allow to cool for 5 minutes then add in the butter and icing sugar, beat until smooth.

Spread the frosting over the cake evenly.

To make the maple walnuts, add the maple syrup, brown sugar and walnuts to the frying pan with the tablespoon of orange juice and place on a high heat until bubbling, stirring to coat evenly.

Sprinkle the sea salt over the walnuts and place carefully on top of the cake (they will be a little sticky).

Slice and serve, it’s best with accompanied with a hot beverage.

Yield: Serves 10

Orange Bundt Cake with Orange Frosting and Maple Walnuts

Orange Bundt Cake with Orange Frosting and Maple Walnuts

Orange cake with orange frosting feels approriately bright on those dark gray days and those maple walnuts add an additional depth to this dish

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 15 minutes
Total Time 1 hour 5 minutes

Ingredients

  • Cake
  • 100 grams/3.5 ounces, butter softened
  • 3/4 cup superfine/caster sugar
  • 3 eggs
  • 1/4 cup Greek yogurt
  • 1/4 cup orange juice
  • Zest of 2 oranges
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • Frosting
  • 2 1/4 cups confectioner's/icing sugar
  • 50 grams/1.75 ounces butter, slightly softened
  • 1/2 cup reduced orange juice
  • 1 inch orange peel, finely chopped
  • Maple Walnuts
  • 1 tablespoon reduced orange juice
  • 1 tablespoon brown sugar
  • 2 tablespoons maple syrup
  • 1/3 cup walnuts, roughly chopped
  • Pinch sea salt

Instructions

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.

Place the zest and juice into a small bowl and mix with the yogurt and extract (or vanilla bean paste as seen below) until well combined. Add the juice mixture and the extract into the butter 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 40 minutes or until  skewer comes out clean.

Set aside on a cooling tray, before inverting onto a plate.

To make the frosting, place orange juice in a saucepan on medium heat until it's simmering and has reduced slightly.

Place 1 tablespoon of the juice in a frying pan and the remaining in a bowl, allow to cool for 5 minutes then add in the butter and icing sugar, beat until smooth.

Spread the frosting over the cake evenly.

To make the maple walnuts, add the maple syrup, brown sugar and walnuts to the frying pan with the tablespoon of orange juice and place on a high heat until bubbling, stirring to coat evenly.

Sprinkle the sea salt over the walnuts and place carefully on top of the cake (they will be a little sticky).

Slice and serve, it's best with accompanied with a hot beverage.

Notes

Recipe by Roamingtaste

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