Thursday, May 19, 2016

#BundtBakers ~ Persian Orange Cake


BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

Our theme this month was One Thousand and One Nights and our host is Lara from Tartacadabra. Lara invited us to "Let Scheherazade's tales ensnare you as they ensnared Shahryar. Let them inspire you to bake something with the most suggestive ingredients from Arabic, Persian and Indian kitchens."


This cake is fascinating. It has a very spongy, muffin like consistency, and we decided it would make a wonderful breakfast bread alongside your favorite cup of tea or coffee. It was delightfully infused with orange flavor throughout, and just a touch sweet. The crust gets nice and crunchy, and just a little sweet and sticky from the syrup that soaks into the warm cake.

The original recipe calls for a cream cheese frosting and some decadent toppings like crushed pistachios, figs, rose petals, etc. You could go all out with this one for something special, or enjoy it like I did with a nice cup of your favorite hot drink as a wonderful way to start (or end!) the day!


See all the gorgeous One Thousand and One Nights inspired cakes shared today:

Persian Orange Cake adapted from Finch and Forest

For the Cake
2 oranges (or 6 clementines), peeled and white pith removed
4 eggs
1 2/3 cup sugar
3 cups all purose flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp cardamom

For the Orange Syrup
zest and juice from 1 orange
1/2 cup sugar
1/4 cup water
1/2 tsp orange extract

Directions 
  1. Preheat the oven to 350 degrees F.
  2. Place peeled oranges (or clementines) into a good quality blender (I used a VitaMix) and blend until smooth and combined; set aside. 
  3. Whisk eggs and sugar until thick and pale, then fold in flour, spices, blended oranges, and baking powder until just combined. 
  4. Spoon into a well greased and floured 10-cup Bundt pan and bake for 55 - 60 minutes or until toothpick inserted into middle of cake comes out clean.
  5. For the syrup, place orange juice, sugar, and water in a small saucepan over low heat. Bring to a simmer; simmer for about 5 minutes until slightly thickened then add zest and orange extract.
  6. Let bundt cake rest for 10 - 15 minutes before flipping onto a serving platter. Gently poke holes all over the cake and then drizzle syrup over warm cake. Set aside to let the cake cool. 
Linked to the Weekend Potluck!


7 comments:

  1. Your Persian Orange Bundt cake looks absolutely delicious, Rebekah! Looking at the ingredients of Clementines in them, it must also taste delicious :-) Thanks for participating!

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  2. Your cake looks so moist! I think it would be fantastic to have it for breakfast or as an afternoon coffee or tea time treat.

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  3. oooo. I am in love with the cake! I think it must be so refreshing and good.

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  4. It must be really yummy soaked in that orange syrup!

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  5. I Love that you pureed the oranges to put into this cake instead of just juicing them or using extract. Delish!!!!

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  6. I can imagine this cake is full of delicious orange flavour, it looks lovely.

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