Mumma's Country Kitchen

Blood Orange Bundt Cake

Recipes Desserts From the heavens From the orchard

Such seasonal delights, I love blood oranges! Their colour, their tang, their versatility, I always make sure to have a box of them on my kitchen bench this time of year!

The box doesn’t last long though as we enjoy them as juice and then I make a couple of batches of blood orange marmalade to use on my Christmas ham and to give as presents for loved ones…ok and yes, I always manage to get a couple of bakes in too.

Blood-Orange-Bundt-Cake-6

The inspiration for this bake came from squeezing a glass of blood orange juice for my daughter when she was feeling a little under the weather – it was such a lovely maroonish colour that I wondered how it would look as part of a glaze…and what better way to show a glaze off than in a bundt cake!

The Nordic Ware bundt pans are simply brilliant (for the record I am not being paid or sponsored in any way here – I just use them all the time and find they always turn out the perfect bundt) and there are so many designs to choose from the range which is sold at Williams Sonoma or any good kitchenware store! The one I used here is the Vintage pan and it was perfect!

Made with olive oil instead of butter, the cake itself is really delicious and one of those cakes that could easily become breakfast the next day! It is moist, light and, even better, really simple to make!

Seeing as though citrus fruits can be eaten by those on a low fodmap diet, I have also trialled this recipe with a low fodmap flour and it has worked a treat! All you do is substitute the 2 cups of plain flour with 2 cups of a low fodmap alternative…too easy!

With the season for these oranges still in full swing, I really hope you give the recipe a go…just don’t forget to comment below and tag me in your socials if you make it!

H xx

Blood Orange Bundt Cake Recipe

 

Blood Orange Bundt Cake

2 Comments

  1. was just wondering can I use Lemons instead

    1. Normal everyday lemons work just as well although I would recommend only using 2 tablespoons lemon juice plus 1-2 tablespoons of milk for the glaze. If you can find Meyer lemons though it will be absolute perfection!

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