Melt-in-mouth Almond Orange Caramel Bundt Cake packed full of bright flavours, drizzled with Orange Caramel and topped with almond flakes.
Prep Time 30 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 8people
Author Noopur
Ingredients
Bundt Cake
185gUnsalted Butter- at room temperature
150gCaster Sugar
3eggs
100gAll Purpose Flour
30galmond flour
20gcornflour
1tspBaking Powder
½tspsalt
45mlfresh orange juice
2tspfresh orange zest
fewdropsorange extract
Orange Caramel Sauce
50glight brown sugar
40gfresh orange juice
100gheavy cream
fewdropsorange extract
pinchSalt
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.