A deliciously moist and moreish cake with the tangy zing of oranges and the lusciousness of blueberries. The combination of flavours are a match made in heaven.
Grease and flour a 6" Bundt tin or a 1lb loaf tin
For the cake:- for cups see below
175g /6oz each of self raising flour, softened butter, caster sugar
3 eggs
175g Fresh Blueberries
2 oranges zested
2 tablespoons plain (all purpose flour)
the juice of ½ orange
Measurements in Cups
( 1½ cups Self raising flour, ¾ cup superfine sugar, ¾cup/1½ sticks softened butter) 1 cup blueberries, 3 eggs, 2 tbsps all purpose flour)
For the glaze
2 tbsps Mascarpone Cheese
the zest of 1 orange ( reserve a little for decoration)
3 tbsps icing (confectioners sugar)
a little of the remaining orange juice
method,
Before you start baking...roll the blueberries in the plain flour, making sure they are well coated to prevent them from sinking in the cake.
Heat the oven to 160c/325f/gas 3
Cream together the butter & sugar until light & fluffy
add the eggs one at a time until well combined... beat well with each addition
Carefully fold in the flour and half of the orange zest
Add the blueberries
Mix gently through the batter
Add to the tin.
Should come around 2/3rds of the way up the tin
Place any excess batter in a smaller tin/dish to bake later on
Bake for approx 35 mins... check to see if baked right through by placing a skewer towards the centre of the cake. It should be golden brown with no wobble and the skewer should come out clean. If not quite ready then check at 5 minute intervals until cooked through.
Leave in the tin for at least 10 minutes before turning out carefully and leaving to cool on a wire rack.
Make sure the cake is cold before glazing it.
The Glaze :-
To make the glaze,
combine the mascarpone cheese with the icing sugar & zest and add enough orange juice ( a drop at a time) to form a thick running consistency
Drizzle over the cake, leave to set a little before serving
Sprinkle over a little orange zest
Serve & enjoy
This cake should keep for a few days in an airtight container
Leave in the tin for at least 10 minutes before turning out carefully and leaving to cool on a wire rack.
Make sure the cake is cold before glazing it.
The Glaze :-
To make the glaze,
combine the mascarpone cheese with the icing sugar & zest and add enough orange juice ( a drop at a time) to form a thick running consistency
Drizzle over the cake, leave to set a little before serving
Sprinkle over a little orange zest
Serve & enjoy
This cake should keep for a few days in an airtight container
thank you so much for this delicious orange and blueberry bundt cake recipe, my family loved it !
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