Orange and sour cream bundt cake

• 125 g (4oz) unsalted butter, softened ↔ Replace
• 220 g (1 cup) caster sugar ↔ Replace
• 2 large eggs (lightly beaten) ↔ Replace
• 225 g (1 1/2) cups plain flour ↔ Replace
• 3 tsp baking powder ↔ Replace
• 1/8 tsp salt ↔ Replace
• 125 g (1/2 cup) sour cream ↔ Replace
• 1 blood orange, zest only ((or any type of citrus)) ↔ Replace
• 150 g (1 1/2 cups) icing sugar ↔ Replace
• 1 blood orange, strained juice ↔ Replace
• 240 g (1 cup + 2 tbsp) caster sugar ↔ Replace
• 220 ml (scant 1 cup) water ↔ Replace
• 1 blood orange, strained juice ↔ Replace
• 2 blood oranges, sliced thinly ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

This page may contain an automatic translation. The original source remains leading.