This is a fairly simple recipe but using orange and nutmeg gives the cakes a wonderful and surprising flavour, with the blueberry glaze really helping along the orange flavour.
This recipe yields about 60 bundt cakes of about half an inch in diameter.
For the sponge you will need:
- 60g butter, softened
- 60g sugar
- 1 egg
- 60gall-purpose flour
- 1 tbsp baking powder
- 1 tbsp orange juice
- 1 tbsp milk
- 1 tsp orange zest
- a pinch of salt
- 1/4 tsp grated nutmeg
For the blueberry glaze you will need:
- 4 tbsp icing sugar
- 1 tbsp blueberry sirup
- 1 tbsp lemon juice
1. Preheat your oven to 160°C (320 F).
In a small bowl, using an electric mixer, cream together the butter and the sugar until light in colour. Add the egg and continue beating. Combine the flour and baking powder, sift into bowl with the egg-mixture and beat well. In a small cup, combine the orange juice, milk, orange zest, salt and nutmeg, add to the batter and beat until you get a nice and smooth batter.
2. Grease the bundt cake molds with sunflower oil. Fill each individual mold with half a teaspoon of batter. Bake for about 12-15 minutes. Let cool.
3. For the blueberry glaze, combine the icing sugar, blueberry sirup and the lemon juice. The glaze should not be too runny or too tough. Dip the upper half of the bundt cakes into the blueberry glaze, let any excess glaze drip off and let dry on a piece of parchment paper.