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Citrus and Oil Bundt Cake

This Citrus and Oil Bundt Cake tastes very much like a sponge cake and a little bit chewy too.  It is delicious, the oil makes it moist and the addition of Cointreau makes the cake all the more flavourful and fragrant.



Citrus and Oil Bundt Cake
Ingredients
  • 240 gm superfine flour
  • 3/4 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • a pinch of salt
  • 4 large eggs
  • 2 Tbsp fresh zest (orange and lemon)
  • 1/2 cup vegetable oil
  • 1/4 cup squeezed citrus juice (3 Tbsp juice + 1 Tbsp Cointreau)
  • 1 tsp vanilla
  • 1/2 cup milk
  • 150 gm caster sugar
Method
  1. Whisk or sift flour with the baking powder and bicarbonate of soda.  Set aside.
  2. Combine the eggs, sugar, zest in a bowl and beat till light and  pale.
  3. Add in juice and vanilla, mix well.
  4. Fold in flour in 3 batches alternating with milk, till fully incorporated.  Batter is runny.
  5. Pour batter into a greased and flour dusted 10 cup bundt pan, tap lightly to expel any air.
  6. Bake in a preheated oven @ 180 deg.C for about 50 to 55 mins. till golden brown.  Let cake cool in the pan completely before unmoulding.


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