Orange and Strawberry Jam Bundt Cake

For #BundtBakers

Time passes by so quickly. It's been a month that I had posted a recipe but it feels like it's just been a couple of days. Work takes most of my time with just some left to eat and sleep. In fact, I wasn't even sure if I'll be able to participate in this month's BundtBakers challenge. It's been a long time that I have made a cake let alone a bundt one. But I'm so glad I did, especially considering the theme this time.

The theme for April is "Hidden Surprise" - Bundt cakes with fillings or stuffing. There was no constraint on filling and flavor choices.The only requirement was that the cake be filled/stuffed inside. I didn't have much time on my hands to ponder over an idea but I wanted to use something citrusy taking into account the weather here which is getting hotter and hotter by the day.

While going through Martha Stewart's book of cupcakes, I came across a recipe and decided to use it for my bundt cake. The cake here has got orange zest in the batter with a filling of home made strawberry jam. This is the first time that I've combined orange and strawberry flavors and I'm sooooo happy with the results. Orange always makes the cake taste very refreshing and strawberry jam.....well I can just keep licking it off the spoon. Finally, the cake has been glazed with an orange icing made with orange juice.......Wow summer is here :)

Makes two 3 inches / 8 cms or one 6 inches / 15 cms mini bundt cake.

Ingredients
For the Cake
270 grams / 9.5 ounces all purpose or plain flour
3/4 teaspoon baking powder
1/4 teaspoon regular salt
170 grams / 6 ounces unsalted butter, little cold plus more for greasing the tins
215 grams / 7.5 ounces caster or superfine sugar
1 plus 1/2 teaspoons finely grated orange zest
3 large eggs, separated at room temperature
1/4 cup plus 2 tablespoons milk at room temperature
10 teaspoons strawberry jam

For the Glaze
40 grams / 1.5 ounces confectioner's or powdered sugar, sifted
2 to 3 teaspoons orange juice

Method
For the Cake
Preheat the oven to 175 degrees C / 350 degrees F. Grease and dust two 3 inches / 8 cms or one 6 inches / 15 cms mini bundt cake.

In a bowl sieve together the flour, baking powder and salt. Mix thoroughly with a hand held whisk to distribute all the ingredients.

In a stand mixer fitted with the paddle attachment and on medium-high speed, or using an electric hand mixer, cream the butter for about 30 seconds. Add the sugar and orange zest and mix until light, pale and fluffy about 2 to 3 minutes.

Reduce the speed to low. Add the egg yolks one at a time beating until each is incorporated well in the mixture. Scrape down the sides of the bowl as and when required.

Add the flour mixture in two batches alternating with milk and mix until just combined after each addition.

In a separate bowl beat the egg whites until soft peaks form. Fold the egg whites in the batter until just combined. Divide the batter into four equal parts.  Pour one part of the batter in one of the prepared pans. Top with 3 to 4 teaspoons of strawberry jam. Pour one more part of the batter to cover the strawberry jam. Repeat with the other cake tin.

Bake in the preheated oven for about 20 to 25 mins or until a cake tester or a wooden skewer inserted in the center comes out with a few moist crumbs attached to it.

Place the pan(s) on a wire rack to cool for about 10 minutes. Remove the cake from the pan(s) and place it again on the wire rack to cool completely.

For the Glaze
In a small bowl, add the orange juice to the powdered sugar a little at a time until the glaze is of a thick dropping consistency. Pour over the cake(s).

Storage Suggestions: The cake can be stored in an air tight container in the refrigerator for up to 7 days or frozen for up to a month.

Happy Baking!!!

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page. We take turns hosting each month and choosing the theme/ingredient. Anshie from SpiceRoots was our host for this month.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Let's have a visual treat:

• Almond Crunch Cake - Magnolia Days 
• Balsamic Strawberries Bundt Cake -  Our Good Life 
• Banana Maple Bundt Cake with Chocolate Star  - Un Mordisco Un Pecado 
• Black and White Surprise Bundt Cake - Patty's Cake 
• Chocolate and Vanilla Polka Dot Bundt - Passion Kneaded 
• Chocolate Bundt Cake with Oreo Cheesecake Filling - Recipes, Food and Cooking 
• Chocolate Cheesecake Stuffed Peanut Butter Bundt Cake - Sew You Think You Can Cook 
• Citrus Raspberry Bundt - Noshing With The Nolands 
• Confetti Zebra Cake - Eat, Drink, Be Mighty 
• Cookie Dough Bundt Cake - Liv for Cake 
• German Mozarthupf - A Kingdom for a Cake 
• Graham Cracker Bundt Cake with Key Lime Cheesecake Swirl - Brooklyn Homemaker 
• KitKat Surprise Bundt Cake -Simply Veggies 
• Lemon Blueberry Van Halen Bundt - Food Lust People Love 
• Orange and Strawberry Jam Bundt Cake - Baking Yummies 
• Pear and Blue Cheese Bundt - Jane's Adventures in Dinner 
• Polka Dot Bundt Cake - Brunch with Joy
• Raspberry Filled Lemon Bundt - A Day in the Life on the Farm 
• Real Nutella Bundt Cake - Baking in Pyjamas 
• Savory Monkey Bread Stuffed Bundt - Adventures in All Things Food 
• Sour Cream Boozy Hazelnut Bundt Cake - Sidewalk Shoes 
• Spring Break S'mores Cake - Tea and Scones 
• Strawberry Cheesecake Bundt Cake - Basic N Delicious  
• Strawberry Twinky Bundt Cake - I Love Bundt Cakes 
• Strawberry Swirl Cream Cheese Pound Cake - Big Rigs 'n Lil' Cookies 
• Surprise Bundt - Mummy & Cute
• Surprise Filled Chocolate Bundt Cake - Media Ración Doble, Por Favor 
• Surprise Inside Carrot Bundt Cake- Making Miracles
• Triple Lemon Bundt Cake - Baking and Creating with Avril
• Tropical Surprise Bundt Cake - Spice Roots