I try to make the most of the blood orange season these days. The season is almost over which is very sad but I am sure the blood oranges will make an appearance again at the end of this year. My way of saying goodbye to the blood orange season is by sharing this utterly delicious blood orange bundt cake recipe. The cake is light, fluffy and moist at the same time. It is delicious and it is prepared in no time. I also like the pink blood orange glaze on the cake; it makes me very excited for the arrival of spring time which officially starts on Sunday. I cannot wait for white and pink flowering trees and the irresistible smell of spring. Good times are ahead of us. On that note I am wishing you a happy spring time my dearest readers! On Monday I am off to Paris for a couple of days and I amlooking forward to visit my favorite pastry stores.
NOTE:If you do not have any blood oranges on hand or they are not in season replace them with lemons or oranges. I made the cake with lemons and oranges and the cake tastes just as delicious. The only downside is that the glaze won't be pink as you can see in my photos.
Makes one Bundt Cake (17 cm / 7 inches in diameter, 10 cm / 4 inches in height)
- 150 g / 11 tablespoons or 1 stick and 3 tablespoons unsalted butter, soft
- 175 g / 3/4 cup and 2 tablespoons granulated sugar
- 3 eggs (medium sized)
- 200 g / 2 cups pastry flour or 1 1/2 cups and 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 50 ml / 1/4 cup freshly squeezed blood orange juice
- Zest of two blood oranges, finely grated
- 50 g / 3 tablespoons plain yogurt (full fat)
- 150 g / 1 cup and 3 tablespoons powdered sugar, sifted
- A few drops of vegetable oil
- 2 tablespoons freshly squeezed blood orange juice
- Preheat the oven to 175 °C / 350 °F.
- Grease and flour a bundt cake pan.
- Beat butter and sugar until creamy. Add the eggs, one at a time, to the butter mixture and beat until the mixture is smooth.
- In a separate small bowl, mix flour and baking powder.
- Add the flour along with the blood orange juice and zest and the yogurt to the mixture and stir until well combined. Do not overmix the batter.
- Pour the batter into the bundt tin and bake the cake for 40 to 50 minutes. If you insert a toothpick and it comes out clear the cake is done.
- Let the cake cool completely. Unmold the cake. If the cake is still warm, place the cake in the fridge or freezer for a couple of minutes while you prepare the glaze.
- Mix the powdered sugar, a few drops of vegetable oil and 1 1/2 tablespoons blood orange juice. If the mixture is too thick, add a a few more drops of blood orange juice. The consistency of the glaze should be really thick. Spoon the glaze over the cake. Let the glaze set.