Orange and strawberry bundt cake, a delicious sponge cake with orange flavor and a natural strawberry topping. A classic and easy-to-make recipe to start in the world of bundt cakes.
Ingredients for the bundt cake
- 310 gr pastry flour.
- 1 tablespoon baking powder.
- 1/8 teaspoon fine salt.
- 240 ml skimmed milk.
- Juice of half a lemon.
- 145 gr of butter at room temperature.
- 250 gr of sugar.
- 2 tablespoons of orange zest.
- 60 ml freshly squeezed orange juice.
- 1 teaspoon vanilla extract.
Ingredients for the topping and decoration
- 500 gr fresh strawberries.
- 90 gr of powdered sugar (for the orange topping).
- 2 tablespoons freshly squeezed orange juice.
- 2 drops of orange extract (optional).
- 90 gr of powdered sugar (for the strawberry topping).
Preparation of the bundt cake
- Start by preheating the oven to 180ºC and greasing the baking pan with butter and flour or non-stick spray.
- In a bowl, mix the flour, yeast, and salt. Set aside.
- Add the lemon juice to the milk, do not stir. Set aside.
- In a large bowl or bowl of a mixer, cream the butter, sugar, and orange zest. Start beating on low speed until the butter and sugar are combined, then increase the speed until the mixture is fluffy and light.
- Add the eggs and mix well.
- Add the reserved lemon milk, orange juice, and vanilla extract to the reserved lemon milk.
- Sift half of the flour on top of the batter, and mix at low speed.
- Add the milk mixture, and beat on low speed until incorporated.
- Sift in the remaining flour, mix again until just incorporated. Turn the dough with a spoon or silicone paddle, going well over the bottom and the wall of the bowl, see if all the flour is integrated.
- Transfer the dough to the prepared mold, smooth it and tap the mold on the countertop to remove any air that may have remained in the dough.
- Bake for 50 minutes, placing the pan on a rack in the center of the oven.
- Before taking it out, check if the edges of the bundt cake are separating a little from the edge and if pricking with a skewer (or toothpick) in the center, it comes out clean.
- Let it rest on a wire rack for 10 minutes (clockwise) before unmolding, and check that it has detached from the mold by giving it a few small blows and seeing if it moves.
- Let it cool completely on a wire rack.
Preparation of the topping
- On one side, mix the powdered sugar (90 g), orange juice, and orange extract. Mix very well until there are no lumps of sugar. Check if you think the density of the icing is adequate. If you want it thicker, add more powdered sugar. If you want it to be more liquid, add juice, but a little at a time. Set aside.
- In a bowl, mash 5 strawberries with a fork. Add the powdered sugar and mix well. If you think you need to add more strawberries, mash them first in a small dish, and add everything, including their juice. Set aside.
- Cut in half (lengthwise), the amount of strawberries you want to decorate.
- It’s time to decorate. First put the bundt cake in the bowl where you are going to serve it.
- In the center of the crown, put the orange-flavored mixture first, it will fall down the sides.
- On top of the orange glaze, spread the strawberry glaze, which will also slide down the sides.
- Immediately place the strawberries in the decoration, so that the glaze dries with them in place.
- That’s it, just serve and enjoy.
- I have used skimmed milk, but you can use whole or semi, whatever you have at that moment (as long as it is cow’s milk, I have not tried with another type of milk).
- If you want to give shine to the strawberries, heat a little apricot jam, and brush with a silicone brush on top.
- The bundt cake keeps perfectly 4 days at room temperature, as long as you protect it from the air (with a glass dome, aluminum foil). If you live in a very hot place, put it in the refrigerator, but let it come to room temperature before serving.
- The orange extract is also optional, but it is true that the glaze, only with orange juice, lacks flavor.
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