It’s almost Valentine’s Day! For me this day can’t happen without little baking! And what could be better than a seasonal blood orange bundt with a perfectly cute pink glaze? (Can you see that I’m going crazy about blood oranges right now?) I love the texture of this bundt, it’s really soft and almost melts in your mouth. It’s not overly sweet, thanks to the olive oil. The glaze gives it a nice little sweet finish, and makes the cake look so pretty! (You can also bake this cake in a loaf pan, just remember to pay attention to the cooking time when the shape of the pan is different.) This is a perfect bundt for the season between cold winter and sunny spring!
Blood Orange Bundt Cake for Valentine’s Day
- Prep Time: 20 min.
- Cook Time: 55 min.
- Total Time: 1 h 15 min.
- Yield: 1 cake 1x
- 250 g all purpose flour
- 150 g granulated sugar
- 80 g almond flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1 tsp vanilla extract
- 1.8 dl (180 ml) milk
- 1.2 dl (120 ml) olive oil
- 0.5 dl (50 ml) fresh blood orange juice
- 100 g powdered sugar
- about 4 tbsp blood orange juice
- Preheat oven to 175°C degrees.
- Grease and flour a small bundt cake pan. Set aside.
- Mix flour, sugar, almond flour, baking powder, baking soda, and salt in a large bowl.
- In a smaller bowl whisk together the egg, vanilla extract, milk, oil, and blood orange juice.
- Add the egg-mixture to the flour mixture and mix until just combined. Do not over mix!
- Pour the batter into the prepared cake pan and bake for about 55-60 minutes, or until a cake tester comes out clean.
- Let the cake cool for 10 minutes, and then remove from the cake tin. Leave to cool on a baking rack.
- Whisk together powdered sugar and 2-3 tablespoons blood orange juice in a small bowl until smooth. If the glaze is too thick, add remaining blood orange juice. Pour on top of the cake. Enjoy!
If you want, you can decorate the cake with blood orange slices and crushed pistachios!