Spiced bundt cake

10 servings | 30 minutes + baking and cooling time

Bundt cake

• 200 g softened butter
• 400 g sugar
• 4 eggs
• 200 g crème fraîche 38%
• 1 tbsp. finely-grated orange zest
• 450 g plain flour
• 2 tsp. baking powder
• 1 tsp. bicarbonate of soda
• 2 tbsp. ground cinnamon
• 1 tbsp. ground cardamom
• ½ tsp. ground allspice
• ½ tsp. ground cloves
• 1 pinch of salt
• butter or neutral cooking oil to grease the bundt tin

Sauce

• 200 g sugar
• 60 g water
• 120 g whipping cream
• 20 g bourbon or dark rum
• 1 pinch of salt

Topping

• 25 g chopped pecans or walnuts
• 25 g chopped pistachios
• optionally, dried rose petals

Bundt cake

Cream the butter and sugar until light and fluffy using an electric whisk.

Add and whisk in one egg at a time, taking care not to over-whisk.

Fold in the crème fraîche and orange zest.

Combine the flour, baking powder, bicarbonate of soda, cinnamon, cardamom, allspice and cloves.

Sieve the flour into the cake batter. Season with a pinch of salt.

Grease a bundt pan (about 2.5-litre pan)

Bake the cake at 175 degrees, convection, for 45-55 minutes or until baked through.

Leave the cake to cool in the pan for 5-10 minutes. Turn cake out on a dish to cool fully.

Sauce

Combine sugar and water in a saucepan and simmer for 15-20 minutes on low heat without stirring. Simmer until the simple syrup is golden brown, taking care not to burn it.

Add the whipping cream slowly while stirring with a wooden spoon and cook for another 2-3 minutes while stirring.

Add bourbon and salt while still stirring and boil for another 2-3 minutes. Add salt, take the sauce off the heat. Leave to cool down fully.

To serve

Arrange the cake on a beautiful dish. Top with bourbon caramel sauce, pecans, pistachios (and dried rose petals if using). Serve immediately.