Whole Orange Bundt Cake with Mandarin Syrup

I am in hurry up and wait mode for my new Square Bundt tin.  It is in the mail.  Waiting, waiting, waiting!

So I thought I would try a new Bundt recipe while I was waiting.  I had one orange and one mandarin in the fruit bowl.  They were looking a little sorry for themselves all alone there.

With the success of my Whole Lemon cake in the Kitchen I kept looking at the lone orange as I walked by it all week and wondering about it.  The rest as they say is history!  One very moist, very delicious orange cake.

Cake.

1 Orange

250 gm butter, room temperature

250 gm Self raising flour

250 gm caster sugar

2 teaspoons baking powder

4 eggs

Syrup.

1 cup mandarin juice

3/4 cup caster sugar

Stick your orange in a saucepan and cover with water.  Cook for 25 minutes.

I see you Smudge, should you be on the bench?

When the orange is cooked cut it open and remove any seeds should there be any.

Stick straight in the food processor and blitz until you have a paste.  Don't worry if it seems dry its ok.  Scoop the paste onto your plate.

Place all your cake ingredients back in the food processor along with your orange paste and blitz until your cake batter is combined.  Scrape down the sides once or twice.

Spray your bundt pan however you like best.

Fill your cake tin.  Tap a couple of times on your bench to make sure the cake batter settles in all the crevices.  Bake at 160C fan or 180C non fan for 30 minutes.  

Meanwhile juice your mandarin. 

In a saucepan combine your juice and sugar and simmer.

When your cake is cooked and the skewer comes out clean, remove the cake from the oven.

Here you can get stab happy and stick your skewer all over the shop.  You want holes for the syrup to run into.

Pour the hot syrup over the hot cake, make sure you get a nice coverage.  Leave your cake to cool in the pan until cold.  This will allow the syrup to soak in nicely.

Turn your cake out and serve.