Blood orange & olive oil bundt cake

Blood orange & olive oil bundt cake

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(5 ratings)

Prep: 40 mins Cook: 40 mins - 45 mins plus cooling


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 

Nutrition and extra info

  • unglazed

Nutrition: per serving

  • kcal340
  • fat16g
  • saturates4g
  • carbs43g
  • sugars29g
  • fibre1g
  • protein5g
  • salt0.3g
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  • cake release spray (available from Lakeland and or melted butter, for greasing
  • 300g golden caster sugar
  • 5 large eggs
  • zest and juice 3 blood oranges (about 150ml juice)



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 150ml light olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 280g self-raising flour

For the glaze

  • 140g white chocolate, roughly chopped



    Chocolate as we know it in pressed

  • zest 1 blood orange, plus juice of 1 ½ (about 75ml juice)



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…


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

  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.

  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.

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Comments, questions and tips

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BOB AND ELLIE's picture
3rd Jul, 2019
I am SO wary of cakes with oil as the fat and this was my first attempt at a bundt cake (christening my new silicone tin) but to my absolute surprise, it worked perfectly first time! SO orangey and moist, it's perfect and looks fantastic. I could not be happier. Thank you SO much! Although it did take a lot longer in the oven but that's no big deal. TIP: grease your tin LIBERALLY and then coat with flour before pouring the cake mix in; I read this works and it worked for me! The curves and edges to the cake are well defined, sharp and did not break/stick. Honestly I am in clinical shock
21st Feb, 2017
This was a lovely cake. I thought the texture was nice, and it was really moist although a bit of vanilla or almond flavouring wouldn't have gone amiss. It didn't taste overly orange-y even though it had so much juice and zest. I was a bit afraid of the bundt tin, but after buttering it very carefully, the cake came out fine. If there were any complaints, I didn't notice as people ate all of it! The white chocolate "glaze" didn't really look like the picture, as it curdled a bit when I added the acidic orange juice and zest. However, a bit of vigorous stirring, and it was fine (just not white like the picture).
14th Feb, 2016
The recipe should read 150ml of olive oil instead of 150g
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