You’ll always know if you’re eating Bundt cake from its distinctive circular shape, doughnut hole in the middle and ornate, oblong ridges and plumes around the outside.
Spray your Bundt pan with a cooking spray or brush on a layer of butter or oil, ensuring you reach all the crevices in the pan
Combine the flour, baking powder and bicarbonate of soda in a bowl
Add the butter to a stand mixer bowl, grate in the zest of both oranges and beat until creamy
Add the caster sugar and beat until light and fluffy
Add the eggs one by one, beating in between
After the last egg, slow down the speed and add a third of the flour mixture, followed by a third of the buttermilk
Continue like this until both the flour mixture and the buttermilk are all incorporated
Beat in the juice of one of the oranges
Transfer this mixture to the Bundt pan
Place on a baking sheet in the oven and bake for 1 hour and 15 minutes, checking every minute or so after the 1-hour mark
It will look as if the cake has risen too much but this is normal - it will rise and then settle down again
When a skewer comes out clean, the cake is ready
Remove the pan and turn upside down on a cake rack lined with parchment paper
Leave in the pan for 15 minutes before unmoulding
When the cake is cool, sprinkle on some icing sugar over the top
For a bit of a showstopper: sieve the icing sugar into a bowl and beat in the juice of the remaining orange until it is thin enough to run down the sides of the cake
Pour this directly over the top of the cake and garnish with the zest of another orange or a mix of lemon and lime zest for additional colour.
Notes
Bundt cake pans have fluted edges which makes the cakes look elegant and creates lots of crspy edges.