Tuesday, 31 July 2012

Winter Kitchen - Orange and Walnut Bundt Cake

Picking up a kilo of blood oranges at the market the other day I began what's fast becoming my annual marmalade madness. For me, spending three days carefully tending to orange quarters really pays off. I just can't get enough of marmalade!

I followed up the jam making with an orange cake. I remembered Coconut and Quinoa's method of incorporating whole, pureed oranges and reserved some of the cooked orange quarters for the cake. 

Incorporating the pureed orange resulted in a really moist melt in your mouth cake with intense orange flavour. The walnuts added nuttiness and texture. And the bundt tin, was just because I like bundts.

I'd love to hear your feedback if your trying the recipe. Let me know how it goes in a regular cake tin. I'm thinking the high moisture content might make for a slightly soggy center but see how you go.

Orange and Walnut Bundt Cake

125g Butter, room temperature
200g Sugar
1 Egg
150g Pureed Orange, method below
½ tsp Grated Lemon Rind
1 tsp Vanilla Essence
150g Plain Flour
2½ tsp Baking Powder
60g Walnuts, ground
½ cup Milk

Heat oven to 180°. Butter a 6 cup bundt tin and dust with flour.


In a stand mixer, beat butter and sugar on medium-high for 3 minutes. Add the egg and continue to beat for 6-7 minutes until well and truly creamed. Add the vanilla, pureed orange and lemon rind and beat to incorporate.

In a separate bowl, whisk together flour baking powder and walnuts. Stir the flour mixture into the batter in three batches alternating with 1/4c milk after the first and second additions. Be careful not to over mix. The batter should be fairly stiff but still light and fluffy.

Transfer the batter into the bundt tin, spreading evenly and smoothing the surface. Bake for approx. 35min until a knife comes out cleanly but the cake still appears steamy and moist.

Method for pureed orange

'Method' is probably a bit misleading as I didn't really have one. The oranges were left over from the marmalade making process. In brief, I used blood orange quarters that had been steeped over night and simmered for 2 hours. By this stage the skins had become extremely soft with little flesh left at all. I blended about 150g with a stick blender until smooth.

If you wanted to make your oranges from scratch I would suggest simmering 2 quartered oranges for at least an hour. Once completely cool, carefully press oranges to remove some of the juice and blend.


  1. I thought you might like this blog. I met Jodie the lady who writes it on my travels last year

  2. Thanks Trail Mail I'll check it out.