Botanical Baking by Juliet Sear

Author:Juliet Sear [Sear, Juliet]
Language: eng
Format: epub
Publisher: David & Charles

Equipment

Stand mixer, hand whisk or bowl and wooden spoon

Bundt tin, I’ve used a Nordicware Kugelhopf one – I love the tallness of it!

Pastry brush

Piping bag

Method

1. Preheat the oven to 170˚C (335˚F) and prepare your Bundt tin by brushing the inside with melted butter, dusting with flour and shaking out the excess (or use cake release spray) (A).

2. Cream the butter, sugar, zest and flavourings together in a stand mixer or by hand until very pale and fluffy.

3. Beat in the eggs gently one by one until fully incorporated.

4. In a separate bowl lightly mix the almonds, flour and baking powder to distribute all evenly then gently mix into the wet ingredients.

5. Pour into the tin, level off and bake for approximately 35–45 minutes, until cooked through. Use a cake tester in the centre to check. Turn the cake out and leave it to cool on a rack.

6. Meanwhile mix your fondant sugar, zest, orange blossom and water to a dripping (but not runny) consistency (B).

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