I was very excited when a dear friend gave me two photocopied books,which were published in 1979!Australian Family Circle-Favourite Cake recipes and Cakes and Cake decorating by Rosemary Wadey.After trying a few recipes from the books,I should say the books are a real treasure.Do you have such favourite books too..I'd love to know!
Orange Caraway seeds Bundt Cake
Unsalted butter – 1/2 cup / 100 gms
Light brown sugar – 2 1/2 tablespoons
Granulated white sugar – 6 tablespoons
Eggs – 2, separated
Grated rind of one medium sized orange
Orange juice – 3 tablespoons
All-purpose flour – 1 1/2 cups
Baking powder – 1 1/2 teaspoons
Caraway seeds – 1 teaspoon
Icing sugar – 1/2 cup
Orange juice – 1 tablespoon
Chocolate ganache - 1/2 cup
Pre-heat oven to 175 degree C. Butter and flour an 8 inch bundt pan if you have one, else line an 8 inch round or square cake tin with butter paper and butter it.
Mix together both the sugars and rub in orange zest into it till the sugar becomes moist and fragrant.
Beat together butter and the sugars till creamy. Add the egg yolks one at a time and beat well after each addition.
Sift flour and baking powder. Add caraway seeds and mix well.
Add half of the flour mixture into the creamy batter and beat just until combined. Do not over beat.
Now add the orange juice and beat just until incorporated. Add the last batch of flour mixture and beat again just until incorporated. Do not overbeat because it will lead to tougher texture of the cake.
Beat the egg whites till frothy and until you get soft peaks. Fold the egg whites carefully into the batter. It might look tough in the beginning but the whites neatly blend in the batter. It will lighten up. Do not over fold here again. Fold just until the whites are incorporated.
Transfer the batter into the prepared tin and smoothen the top. Bake in the pre-heated oven for about 25 to 30 minutes or until the top is well risen, golden and a tooth pick inserted into the center comes out clean. Cool on a wire rack. Mix together the glaze ingredients, place cake on serving plate /board and pour on top of the cake .