Combine 3/4 Cups Flour, Instant Yeast, sugar and salt.
2 1/4 Cup All Purpose Flour, 1 1/4 tsp Instant Yeast, 1/4 Cup Sugar, 1/2 tsp salt
In a large bowl, add Lukewarm milk and melted butter.
1/2 Cup Lukewarm milk, 10 tbsp Unsalted Butter
To this add the flour and yeast mixture gradually and mixing for alteast 2 minutes with your stand mixer or hand mixer.
Slowly Add eggs one at a time and keep on mixing.
4 eggs
Gradually add the remaining flour and orange Zest.
1 tablespoon Orange Zest
Beat Vigorously for 2 minutes.
Please note that the batter will not be as runny as a normal cake batter, but on a thicker side.
Spread the batter or dough into a prepared pan. I used a 10 inch bundt pan. (For preparing pan, oil or butter it all over and then dust a teaspoon of flour)
Let it rise for 1 hour.
Toward's the end of the cake rising time, preheat the oven to 180 C.
In the meantime Prepare the sugar syrup (Instructions below).
Bake the cake in a preheated oven for 20-25 minutes.
Once the cake is done Brush the cake with sugar syrup on the exposed crust.
Let it cool in the pan for 5 mins.
Invert the cake on pan or plate set over parchment paper.
Brush remaining syrup over the Bottom exposed part (or the inverted part)
Let it cool completely.
Serve it with Whipped Cream and some fresh fruits or enjoy as is.