B
Blood Orange Bundt Cake
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)
INGREDIENTS
- 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
- 50 g / 3 tablespoons plain yogurt (full fat)
- 150 g / 1 cup and 3 tablespoons powdered sugar, sifted
- 2 tablespoons freshly squeezed blood orange juice
- Zest of two blood oranges, finely grated
- A few drops of vegetable oil
DIRECTIONS
- 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.