Blood Orange and Olive Oil Cake with Glaze

Prep Time 10 mins
Cook Time 50 mins
Rest Time 5 mins
Total Time 1 hr 5 mins
Cuisine:
Courses:
Servings: 12
Ingredients
    For the Bundt Cake
  • 4 Large Eggs at room temperature
  • 4 Oranged zested
  • 1 cup Olive Oil
  • 1 cup Greek Yoghurt
  • 1/2 cup Freshly squeezed orange juice (Not Blood Orange)
  • 1 tsp Vanilla Extract
  • Butter to Grease the tin
  • 3 cup All Purpose Flour
  • 1/2 tsp Baking powder
  • Pinch of salt
  • 1 1/2 cup Sugar
  • 1 tsp Baking soda
    • For the glaze
  • 1 1/2 cup Sifted Icing Sugar
  • 4 tbsp Blood Orange Juice
  • Pinch of Salt
Instructions
  1. 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. 2
    In a large bowl, mix to combine the flour, baking soda, salt and baking powder.
  3. 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. 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. 5
    Let the cake cool for about 15 minutes, then carefully invert, your cake should come out without sticking to the tin.
  6. 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. 7
    Pour prepared glaze over cake and serve. Leftovers can be kept at room temperature for up to 3 days.
Read it online: https://peanutswirls.com/recipe/blood-orange-and-olive-oil-cake-with-glaze/