Orange and Cardamom Mini Bundt Cakes, Orange Blossom Glaze
This recipe for orange and cardamom mini bundt cakes is light, moist, ready in 30 mins, and perfect for special occasions or festivals.
Ingredients
For the Bundt Cakes
- 1 large orange, zested
- 120 g caster sugar
- 1 egg
- 1 large orange, juiced
- 80 ml olive oil
- 100 g plain flour all-purpose (AP) flour
- 1 pinch salt
- 1 pinch baking powder
- 6 pods cardamom crushed
For the Orange Blossom Glaze
- 80 g icing sugar powdered sugar
- 1 teaspoon orange blossom water
- 1 ½ teaspoon water
Instructions
- Grease your mini bundt pans with butter and flour, and preheat the oven to 180℃ (356℉).
- Using a whisk, cream 1 large orange, zested, 120 g caster sugar, and 1 egg together until the mixture becomes creamy and thick.
- Next, add 1 large orange, juiced and 80 ml olive oil. Beat again until combined.
- Finally, sift 100 g plain flour, 1 pinch salt, 1 pinch baking powder, and 6 pods cardamom (powdered). Using a spatula, fold the dry ingredients into the wet mixture.
- Evenly pour the batter into each mini bundt pan. Each should be just over halfway full. Slide into the oven and bake for around 20 - 25 minutes, or until a toothpick comes out clean.
- Once baked, transfer to a wire rack and cool until ready to decorate.
- Make the orange blossom glaze by mixing together 80 g icing sugar, 1 teaspoon orange blossom water, and 1 ½ teaspoon water. Use a small bowl and a spoon; no need to bring out the whisk.
Notes
* The juice of one large orange is about 70ml.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 30gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 5gCholesterol: 14mgSodium: 32mgFiber: 1gSugar: 22g
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