Blood Orange Bundt Cake

blood orange bundt cake with blood orange glaze |

Blood oranges, ooo I keep seeing them in the supermarket and obviously I have to bake with them. I love the subtle orange flavour but it needs a touch of  something else to pop up the flavours of blood orange. Blood orange bundt or kugelhopf, thats the pan I used from Nordicware. The freeze dried raspberries in the blood orange bundt cake gives it that pop, I love freeze dried over fresh raspberries as they give a punch. The blood orange glaze covers the blood orange bundt cake. 

Blood Orange Bundt Cake

Blood orange and raspberry bundt cake with blood orange glaze

Course Dessert
Cuisine American
Keyword Blood orange, Bundt cake, kugelhopf
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 10


Greasing the pan

  • 30 gm Flour 1/4 cup
  • 30 gm Butter 2 tbsp

Blood orange bundt

  • 360 gm Cake flour 3 cups
  • 300 gm Butter 1 + 1/3 cup
  • 300 gm Sugar 11/2 cups
  • 6 Eggs (separate whites and yolks)
  • 125 ml Blood Orange Juice
  • 1/2 tsp Cream of Tartar
  • 2 tsp Blood orange Zest
  • 2-3 tbsp freeze dried raspberries
  • 3 tsp Baking Powder

Blood Orange Glaze

  • 2 tbsp Blood orange juice
  • 110 gm Icing sugar 1 Cup
  • 1-2 tbsp Freeze dried raspberries Garnish


Greasing the pan

  1. I know it doesn't seem important, but to get the cake out a bundt pan is not rocket science but it needs a whole lot of care. People that have had half bundt out of their pans will know and understand the pain 😉 🙂 

  2. Using a pastry brush, brush every nook and corner of the kugelhopf pan generously. 

  3. Dust the flour also as a thick layer on to the cake pan, make sure every bit of the pan is coated. 

  4. Turn over the pan and hit the excess flour out of the pan and keep aside until ready to bake. 

Blood Orange Bundt

  1. Pre-heat the oven to 180 degrees C or 350F. 

  2. In a large bowl fitted with the whisk attachment. Add the egg whites and cream of tartar, whisk until stiff peaks are formed. Transfer the stiff egg whites into another bowl. 

  3. In the same bowl, using the paddle attachment. Cream the butter and sugar until pale and creamy. 

  4. Add and beat the egg yolks one at a time. Add the blood orange zest and cream. 

  5. Sift the dry ingredients and add in batches alternating with the blood orange juice. 

  6. Fold in the egg whites using the spatula gently. Add and fold the freeze dried raspberries. 

  7. Using an ice cream scoop, add the batter into the bundt pan. Tap a couple of times on the counter to release the air bubbles. 

  8. Bake for 40-50 minutes on a baking tray. Once baked, remove from heat, cool the bundt for 5-10 minutes. 

  9. Place the cooling grid on the base of the bundt and flip it carefully. Before removing the pan, tap a couple of times to make sure that the cake is not sticking to the bundt.

Blood Orange Glaze

  1. In a small bowl, sift the icing sugar and add blood orange juice. Whisk until completely incorporated.

  2. Add more icing sugar if you want it thinker or more blood orange juice if you want it thinner. 

  3. Pour the glaze on the bundt cake and garnish with freeze dried raspberries. 


blood orange bundt cake with blood orange glaze |

blood orange bundt cake with blood orange glaze |

blood orange bundt cake with blood orange glaze |

Happy Baking 



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