Step 1Preheat the oven to 170˚C (335˚F) and prepare your Bundt tin by brushing the inside with melted butter, dusting with flour and shaking out the excess (or use cake release spray) Step 2Cream the butter, sugar, zest and flavourings together in a stand mixer or by hand until very pale and fluffy. Step 3 Beat in the eggs gently one by one until fully incorporated. Step 4In a separate bowl lightly mix the almonds, flour and baking powder to distribute all evenly then gently mix into the wet ingredients. Step 5Pour into the tin, level off and bake for approximately 35–45 minutes, until cooked through. Use a cake tester in the centre to check. Turn the cake out and leave it to cool on a rack. Step 6Meanwhile mix your fondant sugar, zest, orange blossom and water to a dripping (but not runny) consistency Step 7Pipe all over your cake so the fondant flows into the crevices and over the pattern of your Bundt. Decorate with flowers. About the bake Our friend Juliet Sear from ITV's 'Juliet Bakes' has shared this recipe with us. Flavoured with a splash of orange blossom water and the zest and zing of orange, this Bundt is both fresh and floral. It seems only fitting to decorate it with delicate edible flowers (primroses look particularly impressive) and a drizzle of sweet fondant icing. This recipe is brought to you courtesy of our good friends at www.bakingmad.com Check them out for lots of exciting baking recipes. How to make this delicious ‘Juliet Bakes’ inspired Bundt Cake Raring2make! FUN IDEAS FOR MAKING THINGS TOGETHER ‘Cooking and baking is both physical and mental therapy’ Mary Berry www.raring2go.co.uk Delicious Bundt Cake by Baking Mad and ‘Juliet Bakes’ Ingredients you’ll need 250g Butter 200g Allinson's plain white flour 50g Ground Almonds 1 tsp Baking powder 225g Billington's Unrefined Golden Caster Sugar 1 tsp Nielsen-Massey Vanilla Extract 2 tsp Nielsen-Massey Orange BlossomWater 1 orange Zest of orange 4 Medium eggs For the Fondant 200g Silver spoon fondant icing sugar 1 tsp Nielsen-Massey Orange BlossomWater 1 orange Zest of orange 2 tspWater to loosen to desired consistency Handful Crystallised flowers (i used primroses) Utensils you’ll need for this bake Stand mixer, hand whisk or bowl and wooden spoon, Bundt tin, Pastry brush, Piping bag 19 Raring2go!
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