Mother’s Day cardamom & blood orange Bundt cake

Name: Mother’s Day cardamom & blood orange Bundt cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 12
Ingredients: 50 g vegetable shortening or softened butter; 2 tbsp plain flour; 2 tbsp Vegetable oil

Nothing says ‘I love you’ like freshly baked cake, says Martha Collison! And the joy of using a Bundt tin is they do much of the hard decorating work for you.

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Vegetarian

Serves12
CourseCake
Prepare15 mins
Cook50 mins
Total time1 hr 5 mins
Pluscooling

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For the lining paste

50g vegetable shortening or softened butter
2 tbsp plain flour
2 tbsp Vegetable oil

For the cake

175ml Vegetable oil
3 eggs
300g Greek-style natural yogurt
375g caster sugar
300g plain flour
½ tsp fine salt
2½ tsp baking powder
10 cardamom pods, seeds finely crushed
1 orange (blood, blush or regular), scrubbed, zest

For the icing

175g icing sugar
1 orange (blood, blush or regular), scrubbed, pared, plus 2 tbsp juice (or use orange zest, plus 2 tbsp No.1 Sicilian Blood Orange Juice, for colour), to decorate
Cooks’ Ingredients Aromatic Rose Petals, to decorate

Preheat the oven to 180°C, gas mark 4. To make the lining paste, stir together all the ingredients in a small, sealable jar until smooth. It can be stored in the fridge for up to 10 days, or frozen for up to 1 month – bring back to room temperature before use. Using a pastry brush, apply a little lining paste around the inside of a 2.4L Bundt tin (available at John Lewis).
In a large mixing bowl, beat together the oil, eggs, yogurt and caster sugar until they form a smooth paste. In a separate bowl, combine the flour, salt and baking powder. Sieve the crushed cardamom into the flour mixture, discarding any bits left in the sieve. Mix into the wet ingredients. Fold through the orange zest and pour into the prepared tin.
Bake for 45-50 minutes, or until golden and risen and a skewer inserted into the centre of the cake comes out clean. Allow to cool for 10 minutes in the tin, then turn out onto a rack and allow to cool completely
To make the icing, sift the icing sugar into a small bowl. Add the orange juice, a little at a time, until you have a thick paste. When the cake is completely cool, use a palette knife to spread the icing onto the top, teasing it down the grooves in the cake. Decorate with pared orange and rose petals. This cake will keep for up to 4 days stored in an airtight container.

Cook’s tip

The biggest challenge you’ll face when baking a Bundt cake is lining the tin. I’ve had countless cakes ruined by getting them stuck in the tin, but no more. The lining paste in this recipe will ensure that your cake slides out more easily.

If you don’t have a Bundt tin, you can make this using 2 less ornate 20cm round sandwich tins. Reduce the cooking time, baking until golden and risen. Test to see if it’s ready as in step 3. Sandwich with a simple orange cream made with 150ml double cream flavoured with orange zest and a little icing sugar.

Typical values per serving when made using specific products in recipe