Italian bundt cake
- stellaskitchen
Citrus and Ginger Bundt Cake
- Difficulty: Average
- Prep time: 40 min
- Cook time: 50 min
- Serving: 8
- Note plus cooling time (about 1 hour)
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PRESENTATION
Citrus and Ginger Bundt Cake brings together orange, mandarin, and a spiced, slightly pungent hit of ginger in a ring cake that's soft-crumbed and deeply fragrant. Both the juice and zest of the citrus go into the batter, giving it an intense aroma throughout, while the ginger keeps the flavor from tipping into simple sweetness. A mandarin glaze finishes the top with a bright, citrusy note that pulls everything into focus.
Supremed mandarin segments and rosemary sprigs arranged over the glazed surface turn a straightforward bake into something genuinely festive—the rosemary adds visual contrast without muddying the flavor. Ripe, in-season mandarin and orange do most of the heavy lifting here, so this is a cake worth saving for when seasonal citrus is actually at its best: a special breakfast, an afternoon cup of tea, or a table that calls for something a little out of the ordinary.
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INGREDIENTS
- for a 9-inch (23 cm) bundt pan
- Type 00 flour 2 ½ cups (300 g)
- Eggs 3
- Butter 10 ½ tbsp (150 g)
- Orange peel to taste
- Mandarin orange peel to taste
- Mandarin orange juice 3 oz (85 g)
- Orange juice 3 oz (85 g)
- Powdered ginger 5 tsp (10 g)
- Brown sugar ¾ cup (180 g)
- Baking powder 4 tsp (16 g)
- for the glaze
- Powdered sugar 0.8 cup (100 g)
- Mandarin orange juice 5 tsp (25 g)
- for decoration
- Mandarin oranges 1
- Rosemary to taste
Preparation
How to prepare Citrus and Ginger Bundt Cake
To prepare the citrus and ginger bundt cake, first place the softened butter in a bowl, add the grated zest of the orange and mandarin 1 and mix to incorporate the aromas. Then squeeze the orange and mandarins to obtain about 3 fl oz (≈85 g) of each, which you can mix together. You will also need another 1 tbsp + 2 tsp (≈25 g) of juice for the glaze. In another large bowl, add the eggs, add the brown sugar 2 and beat with electric beaters 3.
Once you have a light, voluminous and frothy mixture 4, add the flavored butter to the whipped eggs 5 and continue working with the electric beaters to incorporate it into the batter 6.
In a separate bowl sift the flour together with the baking powder 7. Add part of the dry ingredients to the egg-and-butter mixture, then add the ground ginger 8. Mix with the electric beaters 9.
Now pour in part of the citrus juice 10, then add the remaining dry ingredients 11 and mix. Add the remaining juice and continue mixing with the beaters until you obtain a homogeneous batter 12.
Grease and flour a 9-inch (23 cm) bundt pan, about 4 inches (10 cm) deep, then pour the batter into it and distribute it evenly with a spatula 13, leveling the surface 14. Bake in a conventional oven preheated to 338°F (170°C) for about 45–50 minutes. Once baked, remove the bundt from the oven and let it rest in the pan for about 20 minutes 15.
When it is no longer very hot but still warm, gently invert it onto a wire rack 16 and let it cool completely 17. In the meantime, supreme (segment) a mandarin 18.
Cut out the segments 19 and halve them 20. They will be used for decoration. Also prepare the glaze: pour the 1 tbsp + 2 tsp (≈25 g) of mandarin juice into a bowl and add the powdered sugar 21.
Whisk with a whisk 22 until you obtain a smooth, homogeneous glaze 23. When the bundt is completely cool, pour the glaze over the top, allowing it to run down the sides 34.
Decorate the bundt with the mandarin pieces 25 and the rosemary needles 26. Your citrus and ginger bundt cake is ready to be served 27!
Storage
Tip
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