Orange and Rosemary Bundt Cake
An easy Orange and Rosemary Vanilla Bundt Cake, with the versatile Queen Cake flour mix from Snowflake – for the perfect fluffy bake, every time.
Orange and Rosemary Bundt Cake An easy Orange and Rosemary Vanilla Bundt Cake, with the versatile Queen Cake flour mix from Snowflake – for the perfect fluffy bake, every time. |
| Servings | Prep Time |
| 8servings | 10min |
| Cook Time |
| 30min |
|
|
Ingredients
Cake
- 2large eggs
- 1/2cup milk
- 1/2cup orange juice
- 1/2cup cooking oil
- 1teaspoon vanilla essence
- 3cups Snowflake Queen Cake Mix
- pinch cinnamon
- zest from one orange
- 1cup blanched almondsroasted, to decorate cake
Orange and Rosemary Syrup
- 1cup sugar
- 1cup orange juice
- 3twigs fresh rosemary
Sweet Icing Drizzle
- 1cup icing sugar
- 3tablespoons orange and rosemary syrup
- orange zest to garnish
- rosemary twigs to garnish
Instructions
- 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.