Traditional Cakes
For the orange cake:
For the cocoa glaze:
A wonderfully moist and aromatic Bundt cake made with whole, gently boiled oranges for an intense citrus flavour. The orange purée gives the sponge a soft, tender texture, while a hint of vanilla and turmeric adds warmth and colour. Finished with a rich cocoa and chocolate glaze, this elegant cake is perfect for afternoon tea, family gatherings and special occasions.
Cover the oranges with cold water, bring to the boil and simmer for 30–35 minutes. Leave to cool, then cut into pieces, remove any seeds and blend into a smooth purée. Measure out 200 g.
Beat the eggs with the sugar, Gellwe Vanilla Sugar and salt for approximately 10 minutes, until pale and fluffy.
Reduce the mixer speed and gradually pour in the melted butter in a thin stream. Add the orange purée and mix briefly until combined.
Add the sifted flour, Gellwe Baking Powder, Gellwe Baking Soda and turmeric. Gently fold together using a whisk or spatula.
Transfer the batter to a cake tin greased with butter and dusted with flour.
Bake at 170°C using conventional top and bottom heat for approximately 40–45 minutes, or until a skewer inserted into the centre comes out clean.
Allow the cake to cool slightly before removing it from the tin, then leave to cool completely.
In a small saucepan, gently heat the butter, icing sugar, milk and Gellwe Cocoa Powder, stirring until the mixture thickens. Do not bring to the boil.
Remove from the heat, add the chocolate and stir until melted. Alternatively, blend until smooth.
llow the glaze to cool until it reaches a suitable pouring consistency, then decorate the Bundt cake.
