Blood Orange Yogurt and Olive Oil Bundt Cake with Blood Orange Glaze

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Blood Oranges along with many other fruit are the candies of nature. I couldn’t let this year pass by without creating something with this beauty. I was adamant that I had to create this beautiful blood orange pink glaze because it is just so picturesque and aesthetically pleasing. But I assure you that this cake is not just about looks, it is probably one of the best sponges I have ever made, and the combination of the ingredients really reminds me of my childhood and my mums cakes.


I remember as a child my mums cakes were popular and anytime she visited anyone she would quickly whip up a batter and in less than 30 minutes she would have a cake baking. Of course the cake would come out five minutes before we left the house and there she was carrying a hot out the oven fresh warm cundt cake smelling glorious. For the whole car journey I would be thinking, I hope they cut the cake as soon as we arrive so that we could have all have some. Now thinking back to it, my mum only baked to take it to someone else’s home or when we had visitors. Nonetheless, bundt cakes are no less than epic to me and hold great nostalgia for me. I was so excited to finally get my hands on my very first bundt tin as an adult. After this turning out so well I am now all about baking bundt cakes and in fact its the way of life now!

Blood Orange Yogurt and Olive Oil Bundt Cake with Blood Orange Glaze

Prep Time 10 min Cook Time 50 min Rest Time 5 min Total Time 1 hr 5 mins Servings: 12

Ingredients

For the Bundt Cake

For the glaze

Instructions

  1. Preheat the oven to 160c electric fan and prepare a bundt tin by coating the pan with butter and dusting with flour, tap out any excess. Alternatively, spray the entire pan generously with nonstick baking spray.

  2. In a large bowl, mix to combine the flour, baking soda, salt and baking powder.

  3. In a separate medium sized bowl, add sugar and orange zest. Rub the zest into the sugar to release the oils and flavour. Once the zest has been incorporated, whisk in the eggs, olive oil, greek yogurt, orange juice and vanilla extract.

  4. Fold the wet ingredients into the dry ingredients, stop mixing as soon as the flour has blended into the mixture. Do not overmix. Pour batter into the prepared pan and bake for about 45-50 minutes, or until a cake tester inserted in the center comes out clean.

  5. Let the cake cool for about 15 minutes, then carefully invert, your cake should come out without sticking to the tin.

  6. Meanwhile, make the glaze by whisking the powdered sugar, blood orange juice and salt together until smooth. Adjust the consistency as needed; more sugar if it’s too runny or more orange juice if it is too thin.

  7. Pour prepared glaze over cake and serve. Leftovers can be kept at room temperature for up to 3 days.

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hello and welcome 

hello and welcome 

pinit

Nelly Babazadeh

Content Creator

I'm Nelly, the recipes I share here are inspired by the people, cultures and places beloved to me. Peanutswirls represents my love for food, cooking and hosting. I hope to share with you a taste of the Middle East influnced by my upbringing in the West.

I can't wait to see what we cook together.

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