BLOOD ORANGE BUNDT CAKE + APEROL GLAZE

Ingredients

• 3 C unbleached cake flour
• 1 1/2 C caster sugar
• 1 T baking powder
• 1/2 t baking soda
• dash of salt
• 4 eggs
• 3/4 C cultured whole buttermilk
• 1/2 C safflower seed oil (or oil of your choice)
• 3 blood oranges, zested + juiced
• 1 T vanilla bean paste
• 1 C powdered sugar
• 1 T Aperol (or other orange flavored liqueur)

Instructions

1. Preheat oven to 350 degrees.

2. Grease a bundt pan with cooking spray and lightly dust with flour. Set aside.

3. In a medium bowl, add the flour, caster sugar, baking powder, baking soda and salt. Whisk to combine.

4. In the bowl of a standing mixer, whisk the eggs, buttermilk, safflower seed oil, orange zest, orange juice and vanilla bean paste at medium-low speed until well combined.

5. Slowly add the flour mixture and mix until fully incorporated.

6. Pour the batter into the prepared bundt pan. Bake for 35 - 40 minutes or until a toothpick inserted into the cake comes out clean.

7. Let cool for 15 minutes in the pan then turn out onto a wire rack to cool completely.

8. In a small bowl, whisk together the powdered sugar and Aperol until smooth. Add more sugar and/or Aperol to reach desired consistency. I like my glaze to be thick.

9. Drizzle the cake with the glaze and serve immediately.

Serves 8 - 10
Category: Sweets + Drinks

<<< Return to Recipes