This bundt cake has it all! A fruity blood orange sponge packed with zesty-ness, hints of cardamom and creamy Greek yogurt. The pink blood orange glazing drizzled over the top makes it the perfect orange bundt cake. Take a look at the coeliac-friendly recipe below for the most scrumptious orange cake ever.
What are blood oranges?
Blood oranges are aesthetically the best variety of oranges around. Although they share the same orange rind as other varieties of orange, the flesh inside contains more red pigmentation, meaning the juices flow with much more reddy-pink tones than orange. These darker pigmentations, known as anthocyanins, typically develop during lower temperatures, particularly at night. Hence why blood oranges are cultivated during the autumn and winter months in Italy and Spain, or in the southern Mediterranean, where they are thought to have originated from. There are several different types of blood oranges available, but the most common are the Tarocco, Sanginello and Moro. Blood oranges are perfect for baking with, not only because of their intense fruity flavours but because their red juices make the most beautiful natural food colouring.
What equipment do I need for this cake?
- 10 cup bundt pan
- Stand mixer
What ingredients do I need?
- Sugar – White caster sugar provides the perfect balance of sweetness in this recipe
- Eggs– Eggs provide structure to the cake and are best at room temperature so that they can be incorporated into the mixture better
- Butter – Use unsalted butter for this recipe so that you can control the amount of salt being added. The butter needs to be softened to room temperature
- Gluten free flour – A gluten free flour blend such as Doves Farm Plain Flour or Schär Mix C for Cakes is perfect for this cake. Self-raising flours tend to contain baking powder which means you can’t fully control the amount going in and therefore the rise of the cake. Try to go for a plain flour so you can anticipate and control the spread with the baking powder and soda that you add in
- Xanthan gum – Xanthan gum is essential for most gluten free recipes and there’s no exceptions here. Doves Farm is my preferred choice but you can use any brand. Xanthan Gum is a gluten replacement for gluten-free baking and helps to replace the lost elasticity that gluten provides, keeping your cake together and stopping it from crumbling into dry pieces later
- Baking powder – Baking powder acts as a leavening agent, helping the cake to rise. Any baking powder will work, just again, check that it is definitely gluten-free as not all brands are.
- Salt – A pinch of salt in a recipe enhances the flavours of the other ingredients and offsets the sweetness of the cake
- Vanilla essence – A few drops of vanilla extract enhances the flavour of the cake. Vanilla paste can be used too or vanilla from a vanilla pod
- Ground cardamom – Ground cardamom makes the perfect paring with orange and so a teaspoon of ground cardamom adds some winter spice to this cake
- Blood orange juice – Freshly squeezed juice from the blood oranges gives this cake its moisture and fruity-ness. Bloor oranges are slightly redder in pigmentation meaning the juice may be slightly pink in comparison to other varieties of orange
- Blood orange zest – Zest adds that extra layer of zesty-ness to the cake making it extra scrumptious
- Greek yogurt – Full-fat Greek yogurt is so thick and creamy, making it perfect for this cake. It adds another layer of moisture to the cake and stops it from being dry and crumbly
- Icing sugar – Sifted icing sugar (or confectioner’s sugar) is the main ingredient for the glazing, adding sweetness and structure so that it sets perfectly on top after being drizzled over the cake
Blood Orange and Cardamom Greek Yogurt Bundt Cake
- 10 cup bundt pan
For the bundt cake
- 230 g unsalted butter softened, room temperature
- 350 g caster sugar
- 320 g gluten-free plain flour blend
- 4 medium eggs room temperature
- 120 ml freshly-squeezed blood orange juice room temperature
- 150 g Greek yogurt room temperature
- ½ tsp Xanthan Gum
- ¼ tsp salt
- ½ tsp vanilla extract
- ¼ tsp baking soda
- 1 ½ tsp baking powder
- ¾ tsp ground cardamom
- 5 g blood orange zest (roughly 4 medium oranges)
For the glaze
- 2 tbsp fresh blood orange juice
- 125-150 g icing sugar sifted
- ¼ tsp ground cardamom
For the cake
- Preheat the oven to 160 C fan and grease a 10 cup bundt pan with butter, making sure to cover the sides and centre of the pan.
- Cream the butter in a mixer on the highest setting for 1-2 minutes until paler in colour and fluffy in texture. Add the sugar and orange zest, and beat again for 2-3 minutes until fully incorporated.230 g unsalted butter, 350 g caster sugar, 5 g blood orange zest
- Whisk in the eggs one at a time, making sure to scrape down the sides of the bowl as necessary after each addition.4 medium eggs
- Mix in the orange juice and vanilla extract on a low-medium speed until fully incorporated into the mixture. Don't worry if the mixture looks like it may have curdled, it is meant to look like that!120 ml freshly-squeezed blood orange juice, ½ tsp vanilla extract
- In a separate bowl, combine the flour, Xanthan Gum, salt, ground cardamom, baking powder and baking soda and whisk until combined.320 g gluten-free plain flour blend, ½ tsp Xanthan Gum, ¼ tsp salt, ¼ tsp baking soda, ¾ tsp ground cardamom, 1 ½ tsp baking powder
- In alternating batches, whisk in the dry ingredients and the Greek yogurt, making sure to finish with a batch of the dry ingredients. Use a low speed and mix in until just combined and no pockets of flour remain. Try not to overmix!150 g Greek yogurt
- Transfer the mixture to the greased bundt pan and level off with an offset spatula, making sure the top is even, nefore placing in the oven on the middle shelf to bake for around 45-50 minutes. The cake is done when springy to the touch, and an inserted toothpick comes out clean. If the cake begins to brown too much whilst baking, cover it with a layer of tinfoil with the shiny side up.
- Once baked through, remove from the oven and set aside to cool for 5-10 minutes in the bundt pan, before turning it over onto a cooling rack and removing the pan.
For the glaze
- Once the cake has cooled to room temperature, combine the ingredients for the glaze in a bowl and whisk together until no lumps remain. Drizzle over the cake and allow to set before serving.2 tbsp fresh blood orange juice, 125-150 g icing sugar, ¼ tsp ground cardamom