At a glance
You're about to create a moist and tender bundt cake that fills your kitchen with the most wonderful aroma of orange, cinnamon, and cardamom. The magic happens when you rub the orange zest into sugar to release maximum flavor, then gently fold the dry and wet ingredients together — no overmixing needed. Just 40 minutes of baking and some patience while cooling, and you'll have a cake that stays wonderfully tender even the next day.
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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.
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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.
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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.
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How it went
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