Don’t worry if you don’t have a bundt tin, a 25cm cake tin lined with greaseproof paper will work just as well.
Together
By Jamie Oliver
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Not Too Tricky
serves 16
About the recipe
A pleasure to make, this bundt cake is joyous served with a cup of tea – make sure you pack your flask. Any leftovers crumbled over ice cream will also be a treat. I like to make the whole thing on the day, but you can absolutely make the sponge ahead and simply store it in an airtight container overnight.
Recipe From
Ingredients
250g soft unsalted butter
250g runny honey
250g self-raising flour
200g ground almonds
1 tablespoon vanilla bean paste
6 large free-range eggs
4 tangerines
100g icing sugar
optional: natural yoghurt, to serve
Top Tip
Fantastic as part of a picnic spread with Quiche, Jam jar prawn cocktails, Greenhouse couscous salad, Pretty pickled veg and Savoury seeded crackers.
Method
- Preheat the oven to 180°C/350°F/gas 4 and generously grease a 2-litre non-stick bundt tin with butter.
- Place the remaining butter in a food processor with the honey, flour, almonds, vanilla paste and a pinch of sea salt. Crack in the eggs, finely grate in the tangerine zest (reserving some for garnish) and blitz until smooth.
- Pour the mixture into the bundt tin, scraping it out of the processor with a spatula, then jiggle the tin to level it out. Bake for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave for a few minutes, then turn out on to a wire rack and leave to cool completely.
- Sift the icing sugar into a bowl, then squeeze and stir in enough tangerine juice to make a thick drizzle. Pour or spoon over the cool cake, easing some drips down the sides in an arty way, then sprinkle over the reserved zest.
- Peel the remaining tangerines and slice into rounds, to serve on the side. A spoonful of yoghurt also pairs with it very nicely, if you like.
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