Name: Orange and creme fraiche cake
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 1
Ingredients: 250g ctn crème fraîche; 3 eggs, lightly whisked; 2 oranges, rind finely grated, juiced; 375g (2 1/2 cups) plain flour; 8.00 gm baking powder; 1.25 gm bicarbonate of soda; 200g unsalted butter, chopped, at room temperature; 215g (1 cup) caster sugar; 150g (1 cup) icing sugar; 10.40 gm milk; Orange zest, to serve

Orange and creme fraiche cake

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Prep Time:
30 minutes

Cook Time:
40 minutes

Total Time:
70 minutes

Irresistibly moist orange bundt cake with creme fraiche - a delectable afternoon delight.

Ingredients:

250g ctn crème fraîche
3 eggs, lightly whisked
2 oranges, rind finely grated, juiced
375g (2 1/2 cups) plain flour
8.00 gm baking powder
1.25 gm bicarbonate of soda
200g unsalted butter, chopped, at room temperature
215g (1 cup) caster sugar
150g (1 cup) icing sugar
10.40 gm milk
Orange zest, to serve

Instructions:

Preheat the oven to 180C (160C fan forced) and generously grease a 2.25L bundt pan.
Mix crème fraîche, egg, and 80ml (1⁄3 cup) orange juice in one bowl. In another bowl, whisk flour, baking powder, and bicarbonate.
Beat the butter, caster sugar, and 1 tablespoon of orange rind in a large bowl with electric beaters on medium speed for 12 minutes or until very pale and creamy.
Gently mix in the flour and crème fraîche, alternating between the two, until smooth. Pour the batter into the pan and bake for 35-40 minutes until a skewer comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Sift the icing sugar into a bowl, then mix in the milk, remaining orange juice, and orange rind. Stir until smooth, then drizzle over the cooled cake and sprinkle with orange zest.

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