Blood Orange & Olive oil bundt cake
Blood Orange & Olive Oil Bundt Cake
6 small Blood Oranges, Plus an extra 3 for segmenting and decorating
3 ½ cups of plain flour
1 ½ teaspoon of baking powder
1 teaspoon of sea salt flakes
5 large eggs
3 cups of fine sugar
1 ½ cup of olive oil ( Light & Fruity extra virgin)
Pre heat the oven to 170 degrees
Grease and flour a large Bundt tin
Finely zest the Blood Oranges and juice them to make 1 ½ cups of orange juice.
Twice sift you flour and add your baking powder and salt
In a electric mixing bowl add your five eggs and blend on a high speed.
Reduce the speed to medium and slowly add your sugar to the eggs until they are light and creamy. Then add your flour and olive oil slowly alternating until all combined.
Add the zest and juice and mix with a paddle until the juice has been absorb into the batter.
Pour the mixture into the Bundt pan and cook for 1 hour and ten minutes.
Keep an eye on the color and if it starts to get too brown, simply cover with foil.
Test cake with a skewer before removing from oven. (Ovens will vary with heat, so make sure to test before removing)
Remove from oven and allow to rest for 15 minutes on a cooling rack.
Use a plate to invert the cake and allow to completely cool.
Decorate the cake with a dusting of icing sugar and segmented blood orange pieces. Serve with a dollop of Greek yogurt.