I bought this lovely heart shaped cake tin just after Christmas and saved it until today to bake my Valentine one of his favourites – orange and blueberry syrup cake. Strictly speaking its not a bundt cake recipe, but it has worked out really well in this bundt style tin. Happy Valentine’s Day!
- 135g butter
- 110g golden caster sugar
- 2 eggs
- 260g all purpose gluten free self-raising flour
- 115ml of greek yoghurt
- Finely grated rind and juice of one orange (I used blood orange)
- 150g frozen blueberries
- 60g golden caster sugar
- Finely grated rind and juice of one orange (again I used blood orange)
- 30ml water
- Preheat the oven to 180.c and grease your pan and dust with gluten free flour to ensure all areas are evenly coated so the cake doesn’t stick when cooked.
- Beat the butter and sugar in a mixing bowl with an electric whisk until light and fluffy. Beat in your eggs, add the yoghurt and orange juice and sift in the gluten free self-raising flour to ensure evenly combined. Stir in the frozen blueberries and orange rind.
- Spread the mixture into the tin (it’s quite a thick mixture so not pourable) and bake on the middle shelf of your oven for approximately 1 hour or until cooked through. Allow the cake to cool in the pan for 5 minutes before turning out onto a wire rack.
- To make the syrup, stir the sugar, juice and water in a small saucepan on the hob until the sugar has dissolved. Stir in the rind and simmer uncovered and without stirring for 5 minutes (keep an eye on it, you don’t want it to burn but you want it to go a deep golden colour and thicken).
- Apply the hot syrup to the hot cake with a pastry brush to ensure evenly coated, and then pour the remaining syrup over the cake. Once it’s cooled, it creates a bit of a sugary crust.
- Cut into 10-12 slices and enjoy with your loved ones!