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Cooking
Orange Bundt Cake with Almonds, Cinnamon and Cardamom
· 8 servings
Prepare the oven and tin
First, preheat the oven to 175°C. Grease your bundt tin thoroughly with softened butter, then dust it with flour so the cake will turn out easily once baked.
Dry ingredients
In a large bowl, combine the plain flour with ground almonds. Add the baking powder, a pinch of salt, ground cinnamon and cardamom. Mix well so the spices are evenly distributed throughout.
Releasing the aroma
In a second bowl, put the sugar and add the grated orange zest. Here's the trick: rub them together between your fingers until the sugar turns slightly damp and releases an intense aroma. This draws out maximum flavour from the zest.
Whisking the eggs
Add the whole eggs to the fragrant orange sugar. Whisk until the mixture turns noticeably paler and increases in volume. Meanwhile, get the ingredients for the next step ready.
Wet ingredients
Gradually whisk the oil and lukewarm melted butter into the egg foam. Then pour in the orange juice, add the yoghurt and vanilla extract, and combine briefly.
Finishing the batter
Add the prepared dry ingredients to the wet mixture. Put the mixer aside now and gently fold the batter together with a spatula or whisk. Don't overmix — just fold until the ingredients are combined.
Baking the cake
Pour the finished batter into the prepared tin and place it in the oven. Bake for about 40 minutes. To check it's done, insert a skewer into the centre – if it comes out clean, you're all set.
Resting and turning out
Don't rush once it's out of the oven. Let the cake rest in the tin for about 10 minutes so it firms up. Only then carefully turn it out onto a wire rack and let it cool completely.