Blood Orange Bundt Cake
The traditional German cake gets a sweet modern twist with two tiers. The Blood Orange flavour is both delicious and quirky with dripping glace icing.
- 310g plain flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 225g unsalted butter, softened
- 310g caster sugar
- 1 Valencia blood orange, zested and juiced
- 4 Ella Valentine Baking eggs, room temperature
- 250ml milk
- 80g unsalted butter, softened
- 250g icing sugar, sifted
- 1 tsp orange extract
- 2-4 tbsp water
- Zest of 1 Valencia blood orange
- Nordic Ware Bavaria Bundt Pan
- Nordic Ware Quartet Bundt Pan
Preheat the oven to 180C (350F), Gas Mark 4. Lightly grease and flour the Bavaria bundt pan and one compartment of the quartet pan.
- Sift the flour with the baking powder, baking soda and salt, set aside.
- 2. Cream the butter and sugar together. Add the orange zest. Add the eggs one at a time, making sure each is mixed in before adding the next. Mix in the orange juice.
- Add half the flour, gently combine then add half the milk. Repeat with the remaining flour and milk.
- Divide the mixture between the two Bundt pans.
- Bake in the oven for 35 mins (for the smaller pan) and 45 mins (for the larger pan) or until a cocktail stick inserted into the centre of each cake comes out clean.
- Leave in tin for 20 minutes before turning out onto a wire rack to cool completely.
- Melt the butter in a saucepan.
- Stir in the icing sugar and orange extract. Add water, one tablespoon at a time and stir until it reaches the consistency of a thick syrup.
- Drizzle over the cooled cake and garnish with the orange zest.