Citrus Bundts with Icing
- For the cakes
- 2 ¼ cups
- 1 cup
light brown sugar
- 2 teaspoons
- ½ teaspoon
- 1 teaspoon
Star anise powder
unwaxed Orange (finely grated zest)
- 7 tablespoons
light corn syrup
- ½ cup
- For the icing
- 2 cups
- 1 tablespoon
For the cakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole muffin tin.
Sift the flour, sugar, baking powder and spices into a mixing bowl.
Beat together the eggs, orange zest, golden syrup and butter until smooth. Stir into the dry ingredients.
Add enough hot water to give a soft dropping consistency and stir well until combined.
Spoon into the tins and bake for 20-25 minutes until golden brown and a skewer inserted into the centre comes out clean. Cool in the tins for 5 minutes then place on a wire rack to cool completely.
For the icing: sift the icing sugar into a bowl and gradually beat in the water until smooth and thick.
Drizzle a little icing over the cakes and leave to set.