Blood Orange and Olive Oil Bundt Cake

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My choice of bundt this time went for a Blood Orange and Olive oil cake, original recipe by the Cygnet Kitchen, remember the inspiration post?

Cake Maria.jpg

I can just say that I will definitely bake this cake again and again, it´s fresh and super moist,  easy to do and the white chocolate glaze gives a certain touch to the orange flavour. I can see it easily done with lemons as well and a simple lemon glaze or even with a mascarpone frosting.


I added some little vanilla bean paste to the cake mixture, you know me by now….it had to be!


For the cake 

  • 5 large eggs
  • 300g caster sugar
  • Zest and juice of 3 blood oranges (approx. 150ml)
  • 150g light olive oil
  • 280g self-raising flour
  • 1/2 tsp of vanilla bean paste or vanilla flavour
  • 1 tbsp of butter, melted for greasing the tin
  • 1 tbsp of flour, to dust the tin (plain or self raising is fine)

For the glaze

  • 140g white chocolate, roughly chopped
  • zest 1 blood orange, plus juice of 1½ (about 75ml juice)


  • Pre-heat the oven to 170 ºC. Grease and dust the bundt cake tin
  • Whisk the eggs with the sugar and orange zest until pale and fluffy
  • Add the orange juice and the olive oil and carry on whisking until combined
  • Fold in the flour until just incorporated and be careful to not overmix.
  • Pour the batter into the prepared tin, place on a baking tray and bake for 30-40 minutes until risen and golden. A skewer inserted into the cake should come out clean.
  • Allow to cool in the tin for 10 minutes, before carefully turning it out onto a wire rack to finish cooling.
  • Make the glaze by melting the chocolate and adding the orange juice until combined. Leave it to cool.
  • Refrigerate the glaze until it thickens, but is still pourable. When it is ready, drizzle the glaze over the cake so that it drips down the sides. 

I hope you all had a lovely Easter



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