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
|Prep Time||10 min|
|Cook Time||30 min|
- 2 large eggs
- 1/2 cup milk
- 1/2 cup orange juice
- 1/2 cup cooking oil
- 1 teaspoon vanilla essence
- 3 cups Snowflake Queen Cake Mix
- pinch cinnamon
- zest from one orange
- 1 cup blanched almonds roasted, to decorate cake
Sweet Icing Drizzle
- First off, in a large mixing bowl, lightly beat the eggs, juice, milk, oil and vanilla essence.
- Add the flour mix, cinnamon and zest - and mix through until just incorporated.
- Prepare a round bundt cake with non stick spray, and carefully transfer the batter to your bundt pan.
- Place in the centre of a preheated oven, and bake for 20 minutes at 180 degrees Celsius.
- In the meantime, prepare your simply syrup by placing the sugar, juice and rosemary twigs in a small saucepan. Bring to the boil and reduce.
- Once the cake has come out the oven, flip it on a cooling tray or place it on a cake plate.
- Carefully punch a few holes in the cake with a toothpick, and gently pour the hot syrup over the cake. Repeat a few times.
- For the icing drizzle, combine the icing sugar with a few spoons of simple syrup, until you have a drizzle-like concistency.
- Once the cake has cooled off, drizzle the icing sugar over, top with toasted almonds and orange zest, and garnish with fresh rosemary twigs.
- Keep the cake in the fridge for up to a week.