Melt-in-mouth Almond Orange Caramel Bundt Cake packed full of bright flavours, drizzled with Orange Caramel and topped with almond flakes.
Nutty almond meal with tart-sweet orange juice and fragrant orange zest in the cake is so well complimented with an orange caramel sauce on top! Not only does this cake look pretty, the flavor combination is amazing as well.
Also, this orange caramel sauce is a great find! Made with fresh orange juice, it accentuates the flavours of orange and it smells great too. Adding cream and butter gives it that saucy-richness that goes perfect with the cake. If nothing else, you need to take home this recipe for sure and try it for yourself.
I guess my love for bundt pans is well evident for everyone to see. Check out this eggless Sooji Mawa Bundt Cake with saffron glaze that looks so pretty in this Nordicware bundt pan too!
Let me take a minute here to talk about my love for food photography and food styling. This was the first shot where I used my new tripod, and it makes a huge difference! Understanding colors and how blues and orange-browns complement each other is also important. Lastly, I’ve tried to follow the curve S to place my cake so your eyes naturally flow towards the main hero.
You can make half of this recipe for Almond Orange Caramel Bundt Cake in a regular round pan as well.
Follow me on Instagram @noopurs_kitchen. Don’t forget to click, share and tag @noopurs_kitchen when you try this recipe out! I love looking at all your creations.
Almond Orange Caramel Bundt Cake
Ingredients
Bundt Cake
- 185 g Unsalted Butter – at room temperature
- 150 g Caster Sugar
- 3 eggs
- 100 g All Purpose Flour
- 30 g almond flour
- 20 g cornflour
- 1 tsp Baking Powder
- ½ tsp salt
- 45 ml fresh orange juice
- 2 tsp fresh orange zest
- few drops orange extract
Orange Caramel Sauce
- 50 g light brown sugar
- 40 g fresh orange juice
- 100 g heavy cream
- few drops orange extract
- pinch Salt
Instructions
Cake
- Prepare a bundt pan by generously applying butter and reaching all the nooks (you can use baking spray instead). Preheat the oven to 180 °C.
- Sift the all purpose flour, almond flour, cornflour, salt and baking powder together. Add the orange zest and rub it in the dry mixture and keep aside.
- Beat together butter and sugar for about 5-7 minutes until light & fluffy.
- Add the eggs one at a time and mix well.
- Add the flour in 3 additions alternating with orange juice. Add ⅓ flour mixture, then ½ orange juice, ⅓ flour mixture, ½ orange juice and end with remaining flour mixture.
- Pour the batter into the pan and level the batter. Tap the pan on the platform couple of times to remove any large bubbles.
- Bake the cake for about 35-40 minutes till a skewer inserted comes out clean.
- Remove the pan from oven and let it cool inside the pan for 15 minutes. Remove the cake from pan and let it cool completely.
Orange Caramel Sauce
- In a heavy bottom saucepan, add the sugar and orange juice. Over low/medium heat, heat up the sugar. You can stir the sugar a little till it dissolves; after that DO NOT STIR.
- The mixture will bubble and start turning a deep golden amber colour. You can swirl the pan a little. This will take about 5-7 minutes.
- As soon as you get the colour, switch off the flame and add the butter. Mix it well till it melts completely. Be careful as the caramel may bubble and release a lot of steam.
- Slowly pour the cream. The mixture will again bubble up so be careful :). Whisk it well till it dissolves properly and you get a smooth sauce. Add salt and orange extract and mix well.
- Let it cool completely.
- Drizzle it over cooled cake and decorate the cake with almond flakes.
Notes
- You can transfer the leftover orange caramel sauce to an airtight glass jar and store it in the fridge for up to a month.
