Orange Bundt Cake with Maple Walnut Glaze

Directions

1. Preheat the oven to 180°C/355F and grease the bundt tin.
2. Cream the butter and sugar for 3 minutes until light and fluffy. Beat in 1 egg until well combined and fluffy, approximately 1 minute, repeat with the remaining eggs.
3. Place the zest and juice into a small bowl and mix with the yogurt and extract (or vanilla bean paste as seen below) until well combined. Add the juice mixture and the extract into the butter mixture.
4. Sift the flour, baking powder and baking soda into the orange mixture and mix until smooth.
5. Pour into the prepared tin and bake for 40 minutes or until skewer comes out clean.
6. Set aside on a cooling tray, before inverting onto a plate.
7. To make the frosting, place orange juice in a saucepan on medium heat until it’s simmering and has reduced slightly.
8. Place 1 tablespoon of the juice in a frying pan and the remaining in a bowl, allow to cool for 5 minutes then add in the butter and icing sugar, beat until smooth.
9. Spread the frosting over the cake evenly.
10. To make the maple walnuts, add the maple syrup, brown sugar and walnuts to the frying pan with the tablespoon of orange juice and place on a high heat until bubbling, stirring to coat evenly.
11. Sprinkle the sea salt over the walnuts and place carefully on top of the cake (they will be a little sticky).
12. Slice and serve, it’s best with accompanied with a hot beverage.