Pretty-in-Pink Blood Orange Bundt

by melathome

Pretty-in-Pink Blood Orange Bundt Recipes Pretty-in-Pink Blood Orange Bundt European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 3 voted )


  • 250g caster sugar
  • 2 blood oranges, zest of
  • 4 eggs
  • 250ml vegetable oil
  • 1 tsp vanilla bean paste
  • 200 soured cream
  • 350g self raising flour
  • Pinch of salt
  • 2 tsp vanilla bean paste
  • 150ml strained blood orange juice
  • 75g caster sugar
  • 125g icing sugar, sifted
  • 30ml strained blood orange juice


  1. Take a medium sized bowl and add the sugar and zest. Rub the zest into the sugar to really release the flavours and set aside to infuse. 
  2. Meanwhile, preheat your oven to 180c/350f/gas 6 and generously butter a pretty Bundt tin with a diameter of around 25cm.
  3. To a large bowl add the flavoured sugar, eggs, oil, soured cream and vanilla bean paste. Whisk to combine everything. Add the flour and mix again until just combined.
  4. Pour the cake batter into the prepared tin and then bake for around 45-50 minutes or until a skewer comes out clean.
  5. Make the sugar syrup by dissolving the sugar, vanilla and blood orange juice in a small pan over a low heat and then increasing the heat and simmering until it has reduced by half. Set aside until ready to use.
  6. While the cake is cooling in its tin pierce holes with a toothpick and brush the base with the sugar syrup and then once cool enough to handle invert the cake onto a wire rack and brush the syrup all over the top.
  7. Make the glaze by simply mixing the juice into the sifted icing sugar in a medium sized bowl.
  8. When the cake has completely cooled pour over the pink blood orange glaze and then serve. You could decorate the top with extra zest. This cake should keep for a few days in an airtight container.

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