Orange Lemon & Poppy Seed Bundt Cake

Fresh oranges & lemons work really well together and once combined provide a delicious citrus taste to a very light crumbly sponge cake.  The outside of the cake has a subtle crunch and the inside is light and fluffy with the delicate taste of the citrus and poppy seeds.  A marriage in the mouth! The citrus drizzle is very easy to make and really gives this  cake real depth of flavour


You will need...

Equipment
Bundt Cake Tin Approx 27cm

Electric Mixer or Hand Held Mixer & Large Bowl 
Sieve for the flour
Small bowl for eggs
Small bowl for zest and juice
Fine grater or zester

Ingredients
160g white spelt flour
130g golden unrefined caster sugar
80g unsalted butter at room temperature
3 tsp baking powder
2 tbsp lemon curd
3 tbsp poppy seeds
3 tbsp semi-skimmed milk
2 large eggs at room temperature, beaten
1/2 lemon zest
1/2 orange zest
Drizzle
1/2 lemon zest
1/2 orange zest
Juice from both
2-3 tbsp golden unrefined caster sugar
To Decorate
1/2 lemon zest
1/2 orange zest



To make...

Makes 10 Slices
  1. Preheat the oven to 180(160 fan)
  2. Spray your bundt tin with cooking spray and rub in with kitchen paper
  3. Cream the butter and sugar together either in the electric mixer or by using the hand mixer
  4. Mix until pale and fluffy (takes around 8 minutes)
  5. Keep mixing and add the eggs, stop mixing and sift in the flour and baking powder, mix until fully combined
  6. Stop mixing, add the lemon curd and milk and mix gently
  7. Add half the lemon and orange zest and 3 tbsp of poppy seeds, gently mix again ensuring everything is fully combined and nice and silky
  8. Scrape into your prepared bundt tin and bake for 35-40 minutes or until a cake tester comes out clean
  9. While the cake is baking, mix the lemon and orange zest with the juices and sugar in a small bowl until the sugar has dissolved.  Set aside.
  10. When the cake is ready, leave to cool in the tin for 5 minutes,  remove from the bundt tin and place on a wire rack with a plate underneath (to catch the drizzle)
  11. Pierce all over the top of the cake with the cake tester or a skewer
  12. Pour over the drizzle mixture while the cake is cooling down
  13. Once fully cooled removed from the wire and place on a clean plate
  14. Sprinkle over the lemon and orange zest
  15. This cake can be stored in an air-tight container for around 5 days (if it lasts that long :)
  16. Delicious with a green, turmeric or regular afternoon cuppa!

Nutritional Info
Per Serving
239g kcal | 12g fat | 4.9g saturates | 27g carbs | 15g sugars | 1.8g fibre | 5.6g protein | 0.58g salt

LOW CAL | LOW SATS | FIBRE | PROTEIN | VITAMIN A | VITAMIN D | VITAMIN E | VITAMIN K | VITAMIN B | VITAMIN C | PHOSPORUS | POTASSIUM | CALCIUM | COPPER | ZINC


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