I'm excited to bring to you guys this new recipe, as it was made in collaboration with the twins from @theboredteenagers.blog! This is the perfect summery cake to enjoy alone, or with a glass of iced tea.
This bundt is oil based, so no creaming method is required to aerate the batter. Instead, the eggs are whipped with the sugar to create volume, yielding a tender, moist, and fluffy cake. I opted to use olive oil, as it pairs so well with the citrusy flavors of the orange. Give this recipe a try!
Fast Facts!
contains flour(gluten)
dairy free
beginner baking level
mini bundt cake pan size(double if needed)
Raspberry and Orange Bundt Recipe:
-makes one mini bundt cake-
15 min prep time
20 min cook time
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Cake batter:
20g sugar
1.5 egg
1/2 tspn orange zest
2 tbsp orange juice
19g olive oil
72g flour
1/2 tspn baking powder
pinch of salt
1/2 cup raspberries
Glaze:
162g powdered sugar
1.5 tbsp lemon juice
Preheat the oven to 350F. Line a mini bundt pan with butter and flour
Beat eggs, zest, sugar, and salt on high(using an electric whisk) until thick ribbons flow from the beaters.
Add orange juice, oil and mix. Add flour and baking powder. Fold. Add the raspberries. Fold.
Put the batter in the mold and bake for 20 min. Let cool on a wire wrack for 5-7 min before flipping out.
After unmolding, let cool completely.
Mix all ingredients for the glaze together. Drizzle on the cake. Decorate(optional)
Enjoy!
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