Apricot & Golden Syrup Bundt#BundtBakers

This is a moist, soft and fluffy cake, so delicious that you will love eating. It's also a perfect tea cake, make it for hi tea parties and your guest will love it.
Measurement 1 Cup = 200ml
3 Eggs
160 Grams Caster Sugar
150 Ml Vegetable Oil
200 Ml Apricot juice - Homemade 
1 Teaspoon Orange zest
250 Grams All Purpose Flour
1 Tablespoon Baking powder
For the Syrup ingredients
300 Ml orange juice
2 Tablespoons Golden Syrup

Sieve the flour and baking powder, keep aside.
In a large bowl beat the eggs e and sugar, till light, creamy and fluffy . Then add the oil and continue to beat till incorporated add the orange zest and apricot juice mix it well. Then add the flour little at a time and fold it lightly.
Pour this into a well greased bundt pan with butter or coconut oil ( I used coconut oil) and pour the batter.
Bake it in a preheated oven at 180°C for 30 to 35 minutes or until a tooth pick inserted comes out clean.
In a large microwave proof bowl/jar mix in the apricot juice and golden syrup. Microwave on high for 2 minutes. Then give it a good mix and keep aside.
When the cake it baked, let it rest for 7 -10 minutes. Un mold it, then wipe the bundt pan with a tissue paper to remove as much as you can any particles of the cake stuck to pan. Place the cake back into the same pan. 
Then poke it with a tooth pick and gently pour the apricot and golden syrup mix over the cake slowly as it is being absorbed.
Let is sit for an hour or so, or till all the syrup is absorbed. 
Loosen the sides with a silicone spatula and unmold it into a serving plate taking care not break the sides of the cake. 
Slice ... so soft and moist. 
Enjoy this soft, moist and fluffy cake.

My Notes
The quantity of syrup is more so do not un mold it into a plate or deep dish since it will not be totally absorbed into the cake. I have made the apricot juice at home- recipe to follow.
Labels: Bundts, Golden Syrup Apricot Juice, Homemade, Bundt,  Bundt Bakers  


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Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.