The glazed blood orange bundt cake is a very soft dessert with a citrus aroma due to the presence of organic orange in the dough, glaze, and decoration.
It’s a great cake for many occasions: to start our day with energy, for an afternoon snack accompanied by tea or coffee, or even for dessert after a meal; delicious as I enjoy it any time of the day.
The glazed orange bundt cake is quickly prepared if you have a kitchen appliance that blends and kneads: just insert all the ingredients, a couple of speed spins, bake in the oven, and in about half an hour the cake is ready.
The mixture is intensely orange because I’ve used blood oranges, known as ‘sanguinelle’ in the south, as they are rich in pigmentation.
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- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the bundt cake
- 2 1/2 cups all-purpose flour
- 3/4 cups granulated sugar
- 3 eggs (medium)
- 7 tbsp oil
- 3.5 tbsp milk
- 1 whole orange (organic)
- Half orange zest (grated)
- 1/2 packet baking powder
- 1 2/3 cups powdered sugar
- 1 orange juice
- to taste candied orange peels
- to taste dark chocolate (dark and white)
- to taste powdered sugar
- 1 sprig fresh mint
Tools
- 1 Mixer
- 1 Whisk
- 1 Bowl bowl
- 1 Bundt Pan
- 1 Oven
Steps for the glazed orange bundt cake
To prepare the glazed orange bundt cake wash the orange well, cut it into 4 pieces with the peel, remove the seeds, put it in a blender or food processor, mixer or bimby and blend it with sugar, then add the eggs, oil, milk, flour and baking powder, knead and mix the ingredients well until you have a homogeneous mixture.
Grate the peel of half an orange again, mix again and then pour into a pre-greased and floured mold, then bake in a preheated oven at 320°F.
Bake the orange bundt cake in a fan oven at 356°F for about 25/30 minutes, adjust based on your oven’s power.
Meanwhile, as the cake bakes, cut some orange peel strips, caramelize them with 1 tablespoon of sugar for a few minutes in the microwave or in a non-stick pan, they will be used for the final decoration.
Or use ready-made candied peels (candied peels)When the bundt cake is baked, remove it from the oven, let it cool for 5 minutes in the mold before inverting it onto a serving plate.
Prepare the orange glaze as well: squeeze the juice of an orange and filter it with a sieve.
In a bowl, pour the powdered sugar, add the orange juice then mix with the whisk to create a homogeneous, rather fluid mixture without lumps, if necessary use more powdered sugar, then let it rest in the cool to thicken slightly.
When the orange bundt cake is completely cool, spoon the orange glaze over it, decorate it with the candied orange peel sticks, or just fresh orange peel strips, white and dark chocolate, and mint leaves, then sprinkle with a little powdered sugar.
Let the glazed blood orange bundt cake rest a bit before serving.
Here is the glazed orange bundt cake ready
Storage
The bundt cake keeps fresh for about 2-3 days.
FAQ (Questions and Answers)
Can I make the bundt cake with lemon instead?
Yes, of course, just replace the oranges with lemons, but since they are more sour, I recommend adding a bit more sugar.
Can I enjoy the bundt cake without glaze?
Absolutely, once baked and cooled you can enjoy the bundt cake
