The end of winter is blood orange season here in California, and the farmer’s markets and grocery stores are starting to show signs of this wonderful occurrence. I love the color of blood oranges, not really a “blood” color, but more of a deep, almost purpley, magenta. I picked some up at the market because I wanted to incorporate them into a dish I’m adding to the Gojee potluck. Gojee is having an actual potluck in New York city, but they’re also creating a digital potluck for all us out of town bloggers to participate in too. It will be fun to see what everyone else makes, although I am kinda sad I won’t be able to actually eat any of it through the screen. So, I decided to make a bundt cake with the blood oranges because cake seemed like a fitting item for a potluck. I also had some orange blossom water, (weird thing to have in the cupboard, I know, but Greeks use rose water and orange blossom water from time to time in desserts), which I decided to incorporate into the glaze. The cake came out wonderfully, very rich and moist, and the floral notes in the glaze paired well with the citrus in the cake. I had hoped it would come out pinkish inside, but alas it did not. When I make it again I think I might put a few drops of red food coloring in the batter to give it that fun, pink hue I was hoping for. If you’re really digging the idea of a potluck, on Thursday January 26th you can take a peek at other potluck dishes fellow gojee contributors shared for some inspiration. Go to gojee.com and enter “gojee potluck” into I Crave. You can also follow #gojeepotluck on Twitter.
Blood Orange Bundt Cake
Blood Orange Bundt Cake
- 3 Cups Flour
- 2 Teaspoons Baking Powder
- 1/4 teaspoon baking soda
- 3/4 Teaspoon kosher salt
- 1/2 Cup Butter
- 2 Cups Sugar
- 4 Eggs room temperature
- 1/2 Cup Olive Oil
- 1/2 Cup Buttermilk room temperature
- 2 heaping tablespoons finely grated blood orange zest
- 1/2 cup freshly squeezed blood orange juice
- 2 Teaspoons Vanilla Extract
Orange Blossom Glaze
- 1 and 3/4 Cups Powdered Sugar
- 3 Tablespoons Hot Milk
- 1/4 Teaspoon Orange Blossom Water
- 1/4 Teaspoon Vanilla Extract
Preheat the oven to 350 degrees Fahrenheit. Grease a 12-cup bundt cake pan, and lightly flour with almond meal if you have some handy. Set aside.
In a medium sized bowl, mix together the flour, baking powder, salt, and baking soda until well blended. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium low speed until smooth and fluffy. Add the sugar and continue beating until light and smooth, about 2 minutes, stopping to scrape down the dies of the bowl to combine. Add the eggs 1 at a time, waiting until each egg is thoroughly combined with the butter mixture before adding the next one.
Raise the mixing speed to medium, and add the olive oil in a thin and steady stream while the mixer is going. Reduce speed to medium low, and add the buttermilk in a slow and steady stream as well until just combined.
Add the orange zest, then alternate between adding the orange juice and the flour mixture in three additions. Stir in the vanilla extract.
Pour the batter into the bundt cake pan and bake for 50 minutes to 1 hour, or until a toothpick inserted into the bundt cake comes out clean. Remove the cake from the oven and allow to cool for about 10 minutes before flipping the cake over onto a wire rack to unmold from the pan and cool completely.
- For the glaze, whisk together the hot milk, orange blossom water, and vanilla extract. Add the powdered sugar and mix until the glaze forms. Drizzle the glaze over the bundt cake and slice and serve immediately.