The Bundt Cake From My Big Fat Greek Wedding
Need to impress your in-laws? This My Big Fat Greek Wedding-inspired bundt cake should do the trick. For a true Portakalos-style flourish, decorate with a zingy blood orange drizzle.
Carrot, Courgette, Blood Orange & Greek Honey Bundt cake
For the cake
2 courgettes, grated
2 carrots, peeled and grated
325g plain flour
½ tsp bicarbonate of soda
1 tsp baking powder
1 tsp cinnamon
1 tsp ground nutmeg
½ tsp ground cloves
1 tsp mixed spice
80g chopped walnuts (optional)
180ml vegetable oil
300g light brown sugar
4 eggs, room temperature
1 tsp vanilla extract
For the drizzle
Zest of ½ a blood orange
For the blood orange & greek honey icing
1 blood orange, juiced, plus the zest of ½
100g cream cheese
120g icing sugar
1 tbsp Greek honey
Water to loosen
Preheat oven to 180ºC
Peel and grate the carrots, grate the courgettes, then place in a colander over a bowl to drain any excess liquid.
Sift the flour, bicarbonate of soda, baking powder, cinnamon, nutmeg, cloves and mixed spice into a large bowl. Stir in the walnuts if using.
Beat together the butter, oil and sugar, then add the eggs one at a time until combined, followed by the vanilla extract and blood orange zest. Stir in the grated veg.
Add the flour mixture to your wet mixture, then fold together with a metal spoon until everything is fully combined.
With fingers (or the butter wrapper), butter the bundt tin then pour in the cake mix.
Bake for 45 minutes or until a skewer comes out clean. Leave to cool completely in the tin before carefully turning out onto a plate.
Next, the icing. Mix together the orange juice and remaining zest (saving a little for garnish), cream cheese, icing sugar and honey. Loosen with a dash of water if needed until it’s just pourable (but still thick).
Using a jug or a squeezy bottle, pour the icing evenly over the bundt cake. Garnish with the remaining zest. Cut into slices and serve.
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