sour cream, molasses and cinnamon syrup bundt

by Leah Halmagyi


  • 250g unsalted butter, softened
  • 250g Rapadura sugar
  • 200g caster sugar
  • finely grated zest and juice of 4 oranges
  • 4 eggs
  • 1 cup sour cream
  • ½ cup molasses
  • 2 cups self-raising flour
  • ½ cup buckwheat flour
  • 1 cup hazelnut meal
  • 2 tsp ground cinnamon
  • candied orange strips and molasses frosting, to decorate


Preparation time: 10 minutes
Cooking time: 45 minutes
Serves: 12

1 Preheat oven to 180°C. Combine the butter, Rapadura sugar, 75g caster sugar and zest in the bowl an electric mixer and beat with the paddle attachment on medium speed for 5 minutes, until light. Beat in the eggs one at a time.
2 Fold in the sour cream and molasses, then sift in the self-raising lour, buckwheat flour, hazelnut meal and cinnamon, mixing until smooth. Spoon into a buttered and floured 10-cup Bundt tin and bake for 40-45 minutes, until a skewer can be inserted and removed cleanly. Cool on a wire rack.
3 Combine the juice and remaining caster sugar in a small saucepan and simmer for 5 minutes, until thickened. Drizzle over the cake. Decorate with candied orange strips and molasses frosting.