Blood orange & olive oil bundt cake

Blood orange & olive oil bundt cake

  • Rating: 5 out of 5.10 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • plus cooling
  • Easy
  • Serves 14

Using a bundt tin, gives a stunning effect to this zesty cake with light olive oil sponge and decadent white chocolate and blood orange glaze 

  • Freezable (unglazed)
Nutrition: per serving
NutrientUnit
kcal340
fat16g
saturates4g
carbs43g
sugars29g
fibre1g
protein5g
salt0.3g
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Ingredients

For the glaze

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4 and grease a 2.5-litre bundt tin with the cake release spray or butter.

  • STEP 2

    Put the sugar, eggs and zest in a large bowl and whisk with an electric hand whisk for about 10 mins until thick and pale. With the mixer on medium-low speed, pour in the juice and oil, mixing until fully combined. Sieve the flour into the bowl and whisk until just combined to a smooth batter. Pour into the prepared tin, place on a baking tray and bake in the oven for 35-40 mins or until a skewer inserted into the cake comes out clean. Allow to cool for 5 mins before carefully turning out onto a wire rack to cool completely.

  • STEP 3

    To make the glaze, put the chocolate in a heatproof bowl over a pan of barely simmering water, stirring occasionally. Once the chocolate has melted, pour in the blood orange juice and stir to combine. Remove the bowl from the heat and leave to cool, then chill until the glaze is thick but still pourable. Once the glaze is at the desired consistency, pour over the cake, allowing it to drip down the sides. Sprinkle the orange zest over to finish. Will keep in an airtight container for 3-4 days; can be frozen for up to 3 months.

Goes well with

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    Rating: 5 out of 5.10 ratings
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