The best Mother's Day Bundt cake

Mother’s Day cardamom & blood orange Bundt cake

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.

5 out of 5 stars(1) Rate this recipe
Vegetarian
  • Serves12
  • CourseCake
  • Prepare15 mins
  • Cook50 mins
  • Total time1 hr 5 mins
  • Pluscooling

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Ingredients

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
  • 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

Method

  1. 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).

  2. 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.

  3. 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

  4. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,127kJ/ 507kcals

Fat

23g

Saturated Fat

4.6g

Carbohydrates

68g

Sugars

48g

Fibre

1.2g

Protein

6.1g

Salt

0.8g

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Overall rating (5/5)

5 out of 5 stars1 rating