Muscovado bundt cake with hazelnut meal and orange juice.
all purpose flour
organic orange ( juice and zest)
bag baking powder
Sift flour with baking powder and salt. Add all the other ingredients mixing well until you have a smooth batter.
Grease a bundt pan with butter, pour the batter and put in the oven at 360°F for 45- 50 minutes. As usual, when it’s time, insert a toothpick to see if the cake is ready.
Let the bundt cake cool before removing it from the mould. Sprinkle with icing sugar before serving. It can be stored for many days wrapped in tin foil.