After a break from blogging I’m back with my favourite baking group, The Cake Slice Bakers. I’ve got a Saffron and Orange Bundt Cake to share with you and boy, what an great opportunity we’ve been given with this years book. If you don’t know anything about our baking group then let me give you a quick introduction. Each year we choose a cake based recipe book to bake from, each month we have a choice of four recipes, and on the 20th (or thereabouts) of each month we blog about our cakes. If you’d like to get this recipe then go ahead and purchase the book on it’s UK release date of the end of March.
The 2018 book is
The Perfect Cake by America’s Test Kitchen!! I’m super excited about our collaboration with Americas Test Kitchen as these guys are renowned for there perfect recipes whether they be sweet or savoury.
My choice for January is a Saffron and Orange Bundt Cake, it’s beautiful. Orange is present throughout but what also comes across is a gentle almond element. The cake is well structured with a tight knit crumb whilst retaining lightness. It’s the kind of cake that goes well with a cup of coffee,it’s an easy to eat cake, nothing to fussy. A simple orange water glaze coats the cake and this sharp yet sweet addition is a favourite element of mine.