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
Ingredients
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
Instructions
Greasing the pan
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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 😉 🙂
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Using a pastry brush, brush every nook and corner of the kugelhopf pan generously.
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Dust the flour also as a thick layer on to the cake pan, make sure every bit of the pan is coated.
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Turn over the pan and hit the excess flour out of the pan and keep aside until ready to bake.
Blood Orange Bundt
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Pre-heat the oven to 180 degrees C or 350F.
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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.
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In the same bowl, using the paddle attachment. Cream the butter and sugar until pale and creamy.
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Add and beat the egg yolks one at a time. Add the blood orange zest and cream.
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Sift the dry ingredients and add in batches alternating with the blood orange juice.
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Fold in the egg whites using the spatula gently. Add and fold the freeze dried raspberries.
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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.
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Bake for 40-50 minutes on a baking tray. Once baked, remove from heat, cool the bundt for 5-10 minutes.
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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
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In a small bowl, sift the icing sugar and add blood orange juice. Whisk until completely incorporated.
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Add more icing sugar if you want it thinker or more blood orange juice if you want it thinner.
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Pour the glaze on the bundt cake and garnish with freeze dried raspberries.
Happy Baking
xx