Spring Flowers Bundt Cake by Juliet Sear

  • Total Time

    1h 5m
    • Prep Time

      30m
    • Bake Time

      35m
  • Serves

    12

  • Skill Level

    Easy
  • Dietary Needs

    Veg
    • Vegetarian
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Our friend Juliet Sear is a baking expert, cook, food stylist, TV presenter and best selling author. Juliet has shared a few recipes with us from her book 'Botanical Baking' published by F&W Media International 2019.

 

I am a huge fan of Bundt cakes, they are so pretty and yet homely. I’ve acquired a large collection of Bundt tins over the years, in so many shapes and sizes (I’m a big Nordicware fan too!). The tins do all the work for you by producing a gorgeous sculptural sponge – just add some orange blossom fondant and crystallised primroses!

Enjoyed baking this recipe? Why not try one of Juliet's other recipes taken from her book? We have Botanical Chouxnuts, Rose & Lychee Cake and Orange & Almond 'Touch of Frosting' Cake.

Method

  1. Preheat the oven to 170˚C (335˚F) and prepare your Bundt tin by brushing the inside with melted butter, dusting with flour and shaking out the excess (or use cake release spray)

  2. Cream the butter, sugar, zest and flavourings together in a stand mixer or by hand until very pale and fluffy.

  3. Beat in the eggs gently one by one until fully incorporated.

  4. In a separate bowl lightly mix the almonds, flour and baking powder to distribute all evenly then gently mix into the wet ingredients.

  5. Pour into the tin, level off and bake for approximately 35–45 minutes, until cooked through. Use a cake tester in the centre to check. Turn the cake out and leave it to cool on a rack.

  6. Meanwhile mix your fondant sugar, zest, orange blossom and water to a dripping (but not runny) consistency

  7. Pipe all over your cake so the fondant flows into the crevices and over the pattern of your Bundt. Decorate with flowers.

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