Sunday, January 8, 2012

Blood Orange Bundt Cake

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 and enter “gojee potluck” into I Crave.  You can also follow #gojeepotluck on Twitter.


Blood Orange Bundt Cake

4 Blood Oranges
4 Eggs
3 Cups Flour
2 and 1/2 Cups Sugar
1/2 Cup Olive Oil
1/2 Cup Butter
1/2 Cup Buttermilk 
1/4 Cup Heavy Cream
2 Teaspoons Baking Powder
1 Teaspoon Vanilla Extract
3/4 Teaspoon Salt
1/4 Teaspoon Coriander

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

Cut the oranges into quarters and remove the peel. Place the orange pieces in a blender with the heavy cream. Place the lid on the blender and blend at a high speed (my blender was set to 'liquify') for one minute until smooth. Turn blender off and set aside.

Preheat the oven to 350 degrees Fahrenheit. In a large bowl, beat together the sugar, olive oil, and butter until a coarse paste forms. Add the eggs, buttermilk, and vanilla extract and mix until completely combined. Set it aside.

In a  medium sized bowl, mix together the flour, baking powder, salt, and coriander until well blended. Set aside.

Add 1/2 of the blood orange mixture to the egg mixture and beat until combined. Add 1/2 of the flour mixture and beat until combined. Add the remaining half of the blood orange mixture and beat until combined. Finally, add the last half of the flour mixture and beat until combined.

Pour the batter into a well-greased 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 8 minutes before attempting to remove the cake from the pan. Run a rubber spatula around the edges of the pan to gently loosen up the cake's grip on the pan, then place a plate on top of the bundt pan and, grasping both the pan and the plate on top of it, flip it over and set it down on a flat surface. Gently lift the bundt pan up and the cake should remain on the plate. Allow the cake to continue to cool on the plate while you prepare the glaze.

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.


  1. Absolutely gorgeous. The last time I worked with Blood Oranges was when I made a galette with blood oranges and a caramel sauce to go with it. I wonder if it would be possible to add segments of blood orange into the batter as well?

    1. Here is a recipe for blood orange cake with blood orange segments. Hope this helps.

  2. Thanks guys, @Kartik I bet you could! A galette with blood oranges sounds delicious. I love eating them, they're so sweet and that color is simply lovely.

  3. yum I am OBSESSED with blood oranges!

  4. Wow, this is gorgeous! Amazing photos! I can imagine the smell in the house when this cake finishes baking ... mmm... Saved :-)
    p.s. love that wood stand - so rustic... would be perfect for my dream cabin in the Alps ;-).. with the cake on it, please
    p.p.s. love your cookbook - wonderful recipe collection, it's about time I learn a little more about Greek food. Thanks so much!

  5. Thank you all very much!

    @Cooking Rookie: So happy you like the cookbook! And I love that stand too, I think I got it on etsy, they sell a lot of them on there now. Pretty affordable too as far as cake stands go :)

  6. OMG what a beautiful mood setting you did here and good Gojee came up with a virtual potluck or else I would have missed it! That cake stand.. have no idea from where you picked... but it's a unique prop !

  7. Replies
    1. I can perfectly see from the photo how tender the cake was - beautiful! I love Bundt cakes. And citrus flavors. :)

  8. This looks spectacular. I cannot even begin to describe how happy and warm this post made me feel inside.

  9. My aunt gifted us with a bag of blood oranges today! It was my first taste of them, and I immediately thought of this recipe. I was wondering if you have suggestions for a substitute for the orange blossom water? It's the only item I don't have ready access to. Thank you for your time, love your blog and am looking forward to trying out this cake!

    1. So glad you are giving it a try! You could just use another 1/4 teaspoon of vanilla extract for it, or you could grate 1/2 teaspoon of the orange peel if you want it to be extra citrus-y :)

  10. I really like the inclusion of the blood orange puree - will try this while blood oranges are still available in NYC. I made mine with the segment and the zest - had great flavor, but I think the puree might impart more of a blood orange flavor.

  11. I made it. I love it!! Thank you so much. I didn't have orange blossom so I did the extra vanilla and added blood orange zest and juice of half a blood orange. So damn good!!!!

    1. Haha, wonderful!! So happy you enjoyed it!