I baked this bundt cake in the middle of the blood orange season but I am a bit late sharing the recipe here with you, so I do hope you can still find them now. And if not, save this recipe for next year, you will not regret it as this Blood Orange Bundt Cake is an incredibly tasty, light, citrusy, and soft bundt cake with a beautiful blood orange juice pink glaze!
This recipe was actually born after our last trip to Brussels. Do you remember how I was complaining that I’ve been missing our Saturdays at the bio market in Brussels in the last post? So one February Saturday, we made a short trip to Brussels – it was just a spontaneous idea… and stopped for groceries at our favorite bio market Marché Bio des Tanneurs (if you live or happen to be in Brussels, this is the place to be to get some really healthy ingredients!). And to our excitement, they had blood oranges, the real blood oranges with the dark red color inside and so tasty that you don’t want another one!
I was so happy they had oranges on the bio market as sometimes it is difficult to get them in usual grocery stores. I often use the zest either directly or I freeze it for future use. The orange zest is especially great in chocolate cakes and desserts (have you already tried this Chocolate Orange Ricotta Fondant Cake?), in desserts with mascarpone, but also for example in this Courgette, Quorn and Pistachio Couscous.
We ate most of the blood oranges raw as they were delicious! And then I made a Blood Orange Bundt Cake, as I wanted to finally use a beautiful mold I got from the Little Jesus for Christmas! 🙂 I basically twisted the Orange Almond Loaf Cake recipe and it turned out amazing! The combination of almonds, orange juice, and greek yogurt in a cake is just divine and I also love the fact you don’t need too much butter to make the cake soft and moist! And in the addition to the orange loaf cake, this one has such a pretty pink icing!
Here you have the Blood Orange Bundt Cake recipe and I hope you will like it as we do. And if you make it, do let me know how it turned out via the below comments or by posting a picture on Instagram, Facebook, or Twitter, and don’t forget to tag me so that I can share it!
250 g all-purpose flour
60 g almond flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cardamom
190 g sugar
80 g butter
zest and juice from 2 non-treated (organic) blood oranges
1 tsp. vanilla extract
125 g Greek yogurt
250 g powdered sugar + 4 tbsp blood orange juice for icing
Preheat the oven to 180°C. Grease a bundt cake pan and set aside.
In a large mixing bowl, beat together the eggs with sugar, then whisk in the melted and cooled butter. Add the Greek yogurt, vanilla, blood orange zest, and blood orange juice.
In a medium bowl, whisk together the flour with baking powder, baking soda, salt and ground almonds. Add into the liquid mixture and stir until combined well.
Pour the batter in the prepared bundt cake pan and bake in the preheated oven for 45-55 minutes or until the toothpick inserted in the center comes out clean. Allow the cake to cool down completely.
Once fully cooled, you can glaze it with a mixture of 250 g powdered sugar and 4 tbsp. freshly squeezed blood orange juice (this is to glaze it fully, I did pour only half of it on my bundt cake as I don't like it too sweet).