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Serves 8-10
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For the icing:
To decorate:
- Preheat the oven to 180˚C/160˚C fan/gas mark 4.
- Prepare the Bundt tin by brushing the inside with melted butter. Place in the fridge until the butter has set. Grease the tin again with more melted butter and add a dusting of gluten-free flour. Tap out the excess flour and set aside.
- In a large mixing bowl, beat together the butter, oil and sugar until light and fluffy.
- Add the eggs one at a time, beating after each addition. Beat in the vanilla and orange zest.
- In a bowl, sift together the dry ingredients. Alternate adding the dry ingredients and the orange juice to the butter mixture, starting and ending with some of the dry ingredients.
- Pour the mixture into the prepared Bundt tin and bake for 30-35 minutes or until the cake is golden and starts to shrink away from the sides. Test the cake by inserting a skewer into the centre; if it comes out clean, the cake is done. Allow to cool.
- Place the icing sugar in a bowl and gradually add the orange juice. The icing should be a little runny; if it needs to be a little thicker, add some more icing sugar.
- Using a piping bag, pipe the icing around the top rim of the Bundt, allowing it to drip down the sides. Decorate with orange zest and redcurrants for that festive touch.
Nutrition Facts
Per Serving: 496kcals, 25.5g fat (7.6g saturated), 61.5g carbs
(34.6g sugars), 8.2g protein, 2.8g fibre, 0.239g sodium
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