Feel like baking something utterly delicious? I am happy to share this easy Orange and Rosemary Bundt Cake recipe will you all today. Not being bias or anything, but did you notice the cute little baking mixes from Snowflake?
Snowflake has been part of my childhood for many many years. My mom and gran used to whip up mouthwatering bakes, cakes, and cookies – pretty often. I would be strategically placed in the kitchen to taste all the experiments and licking out bowls has become part of our baking routine. Not a surprise though that they have always used and trusted Snowflake flours to achieve that perfect fluffy bake.
Queen Cakes on The Throne
After I received a pretty press drop from the team over at Snowflake, they asked me to create a recipe with one of their heritage-inspired, ready to bake, flour mixes. Snowflake has risen to the occasion with a Dombolo mix (steamed bread or dumplings), Magwenya mix (a typical South African “vetkoek” flour mix) and a Queen Cakes mix (a simple, fluffy, cupcake recipe mix).
Would you have guessed that I used the Queen Cakes mix to create this mouthwatering cake?
Versatility In Your Pantry
I highly suggest that you stock up on these very versatile flour mixes from Snowflake. I decided it’s been way too long since I baked a proper cake, and the Snowflake Queen Cakes mix came in very handy indeed. All the dry ingredients are measured and incorporated in the packet. Simply add your wet ingredients – eggs, oil, and milk.
Orange and Rosemary Bundt Cake
The Queen Cake flour mix is very versatile in the fact that ANY flavour combination can be achieved. I decided on an Orange and Rosemary flavoured cake – and I couldn’t be happier with the outcome.
Fresh orange juice, zest, vanilla essence and a pinch of cinnamon was added in the batter. Next, I made a simple syrup to pour over the hot cake once it came out of the oven. For the simple syrup, I boiled sugar, orange juice, and rosemary twigs to infuse. I also used this syrup and combined it with icing sugar for a sweet drizzle.
Top it with roasted almond flakes and more orange zest, and you will have a taste explosion right there and then! I used a bundt cake pan, but you can even make the original Queen Cakes cupcakes with this version.
I hope you too give this one a try – the longer this dream of a cake sits to soak up that syrup, the better it gets!
*Thank you to Snowflake SA for sponsoring this recipe