Baking

Every time I make a bundt cake, I am reminded anew why they are so brilliant. The number of cakes I make varies enormously. When I am writing a baking book, for example, I have been known to make around 20 cakes in a day. There was one recipe that took me 9 attempts to perfect in the Hungry Student Baking Book as the high proportion of lemon juice really affected the balance. Every recipe I am happy with is then re-tested three times independently by my team of testers to ensure it’s absolutely perfect and works for everyone at home.

All this work means my recipes should work really well for you at home, but it also means there is a lot of cake hanging around. Unless I am recipe testing, I tend only to make it for special occasions, presents or if I am visiting or receiving friends and family. This is particularly the case with bundt cakes, as they really do produce a large buy valium england cake.

Bundt is the general term for these ring shaped moulds, but they come in a huge range of designs, which I collect. The only brand I buy are the NordicWare range, as their non-stick properties are staggeringly good. I have been given cheaper alternatives, which have stuck horribly. They are quite expensive – around £30 each – but will last a lifetime and can save a lot of hassle when you need to produce a special cake. The Heritage bundt tin is my favourite and this recipe is easy and delicious. It flew out of my cafe when I put it on the menu this summer. 

This is an easy cake to make all year round, but I feel it works especially well in the winter when oranges are at their very best. I always make homemade candied peel and keep a jar in the fridge. A few thin slices decorating the top of the this cake look and taste wonderful. 

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