250gramsbutter, lightly salted at room temperature
345gramssugarfine granulated, approximately 435 ml or 1 ¾ cups
5mlvanilla extractapproximately 1 teaspoon
420gramscake flourapproximately 750 ml or 3 cups, packed
25mlbaking powderapproximately 5 level teaspoons
2orangesrind finely grated
190mlorange juicefrom the above oranges, approximately 3/4 cup
60mlmilkapproximately 1/4 cup
100gramsfine granulated sugarapproximately 125 ml or 1/2 cup
125mlorange juiceapproximately 1/2 cup
125gramsconfectioner's sugar, siftedapproximately 250 ml or 1 cup
20mlorange juiceuse less if it's too loose
125 mlberriesapproximately 1/2 cup
Heat the oven to 180 degrees Celcius or 160 fan / 350 F / Gas mark 4.
In the bowl of a stand mixer or with an electric hand beater, beat together the butter and sugar until light and creamy. This may take between 5-10 minutes depending on the type of cake mixer you are using.
Sift the flour and baking powder together at least three times. Alternately, whisk in a bowl until all the dry ingredients are combined and aerated.
Add the eggs to the butter and sugar mixture one at a time, and beat thoroughly between each addition.
Add the vanilla extract and ensure that you scrape the bottom and sides of the bowl to mix in all the butter and sugar at the bottom and sides.
Remove the bowl from the mixer and fold in the flour in three parts alternately with the orange juice and lastly the milk.
Fold in the grated rind of two oranges.
Spoon into a greased bundt baking tin and bake for 40 minutes. It may require a shorter baking time if you are using a fan assisted oven. You can use the same batter for cupcakes and they will take about 12 minutes.
Boil together the fine granulated sugar, orange rind and orange juice until thick and syrupy at least 5-7 minutes.
Pour over the warm cake when it has finished baking and return to the oven for 5 minutes to set the syrup.
Removed the cake from the oven and use a thin blade knife or smalll offset spatula to loosen the edges of the cake.
Let the cake cool in the bundt pan for 10 minutes before trying to remove it, or it may break apart.
Ensure that you have loosened the cake sufficiently and place the serving plate over the pan.
Invert the cake tin over the plate and give it one or two gentle shakes to ensure the cake comes loose from the bottom and sides.
Mix together the confectioner's sugar and orange juice until it is smooth with no lumps.
When the cake is cool but not cold, spoon over the cold glaze. The residual heat will melt the cold glaze and make it less sugary and more silky.
Use the back of a spoon to rub the glaze on the inner walls of the center of the cake before adding the berries.
Decorate with edible flowers.
You may use either the hot syrup or the cold glaze, but I prefer using both.
For a variation you can add 125 ml of dried cranberries to make a delicious cranberry orange bundt cake over the festive season. Toss it in 5 ml of the cake flour in the recipe before adding to the cake mixture. This will prevent it from sinking to the bottom of the cake.