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Prep 30 minutes
Total 2 hours
Serves
US | Metric
Ingredients
  • 380 g Self Raising Flour
  • 400 g Sugar
  • 1 tbsp Baking Powder
  • 2 tsps Cardamom ground
  • 1 tsp Ginger ground
  • 1 tsp Cinnamon ground
  • ½ tsp Salt
  • 180 ml Freshly Squeezed Blood Orange juice
  • 180 ml Extra Virgin Olive Oil
  • 1 tbsp Orange Zest
  • 2 tsps Lemon Zest
  • 1 tsp Vanilla Extract
  • 3 Large Eggs
GLAZE
  • 120 g Icing Sugar
  • 5 tsps Freshly Squeezed Blood Orange Juice
  • ½ tsp Fresh Lemon juice
  • 2 tbsps Orange Zest
CARAMELISED ORANGE SPIRAL
  • 1 Blood Orange
  • 500 ml Water
  • 200 g Sugar
Warm Spiced Blood Orange Olive Oil Cake Warm Spiced Blood Orange Olive Oil Cake
Warm Spiced Blood Orange Olive Oil Cake
With Caramelised Orange Spirals

This stunning bundt cake is made with beautiful seasonal blood oranges and warm spices of cinnamon, cardamom and ginger, I used olive oil instead of butter which made it really light and fluffy.  The caramelised orange spiral on top was soooo good and gives an extra sweetness to each bite which is just divine!!


Such an easy one to make, (I know I always say that but read on....) literally flour, sugar, baking powder, cardamom, ginger, cinnamon and salt are placed in the cake mixer.  Then in go the wet ingredients, orange juice, olive oil, orange/lemon zest, vanilla and eggs, give it a mix and tip into the cake tin to bake.  The glaze is simply icing sugar and orange juice with a bit of lemon and orange zest mixed together and the caramelised orange spirals are just boiled with sugar and water until you get a glazed jammy kind of consistency.


Colive Extra Virgin Olive Oil @colive.oil was the perfect choice for this dessert, very delicate so it works so well in both sweet and savoury dishes.  Have you ever used olive oil instead of butter in a cake?  It makes the cake extra moist with much more of a fruity taste than using butter and the bonus is it keeps for longer too!


METHOD

  1. Pre heat oven to 180℃
  2. Spray your cake tin or Bundt tin with cooking spray and dust it with 1 tbsp flour, set aside
  3. In your mixer with the beating attachment add the flour, sugar, baking powder, cardamom, ginger, cinnamon and salt
  4. Make a well in the centre then add the orange juice, extra virgin olive oil, orange and lemon zest, vanilla and eggs
  5. Beat on low until well combined, if you need to scrape down the edges of the bowl  a few times then make sure you do so all the mixture is incorporated and mixed well
  6. Spoon the batter into the cake tin making sure to spread it out evenly
  7. Bake for about 45 minutes or until a wooden skewer comes out clean when inserted
  8. Cool for 5-10 minutes before releasing the cake from the tin
  9. FOR THE GLAZE: In a bowl whisk together the the icing sugar, orange juice and lemon juice
  10. Drizzle the glaze over the warm cake and scatter with the orange zest
  11. FOR THE CANDIED ORANGE PEEL: With a very sharp knife carefully cut around the orange continuously so you get a spiral shape twist
  12. Place the peel in a saucepan with the water and sugar, boil and then reduce the heat to low and continue to cook until it reaches a glazed jammy kind of consistency, about an hour or even longer if you have time, remove from liquid and set aside to cool
  13. Arrange spiralled orange on the top of the cake and serve
  14. Enjoy! 
Warm Spiced Blood Orange Olive Oil Cake Warm Spiced Blood Orange Olive Oil Cake
Warm Spiced Blood Orange Olive Oil Cake
With Caramelised Orange Spirals

This stunning bundt cake is made with beautiful seasonal blood oranges and warm spices of cinnamon, cardamom and ginger, I used olive oil instead of butter which made it really light and fluffy.  The caramelised orange spiral on top was soooo good and gives an extra sweetness to each bite which is just divine!!


Such an easy one to make, (I know I always say that but read on....) literally flour, sugar, baking powder, cardamom, ginger, cinnamon and salt are placed in the cake mixer.  Then in go the wet ingredients, orange juice, olive oil, orange/lemon zest, vanilla and eggs, give it a mix and tip into the cake tin to bake.  The glaze is simply icing sugar and orange juice with a bit of lemon and orange zest mixed together and the caramelised orange spirals are just boiled with sugar and water until you get a glazed jammy kind of consistency.


Colive Extra Virgin Olive Oil @colive.oil was the perfect choice for this dessert, very delicate so it works so well in both sweet and savoury dishes.  Have you ever used olive oil instead of butter in a cake?  It makes the cake extra moist with much more of a fruity taste than using butter and the bonus is it keeps for longer too!

favorite
print
like
Prep 30 minutes
Total 2 hours
Serves
US | Metric
Ingredients
  • 380 g Self Raising Flour
  • 400 g Sugar
  • 1 tbsp Baking Powder
  • 2 tsps Cardamom ground
  • 1 tsp Ginger ground
  • 1 tsp Cinnamon ground
  • ½ tsp Salt
  • 180 ml Freshly Squeezed Blood Orange juice
  • 180 ml Extra Virgin Olive Oil
  • 1 tbsp Orange Zest
  • 2 tsps Lemon Zest
  • 1 tsp Vanilla Extract
  • 3 Large Eggs
GLAZE
  • 120 g Icing Sugar
  • 5 tsps Freshly Squeezed Blood Orange Juice
  • ½ tsp Fresh Lemon juice
  • 2 tbsps Orange Zest
CARAMELISED ORANGE SPIRAL
  • 1 Blood Orange
  • 500 ml Water
  • 200 g Sugar

METHOD

  1. Pre heat oven to 180℃
  2. Spray your cake tin or Bundt tin with cooking spray and dust it with 1 tbsp flour, set aside
  3. In your mixer with the beating attachment add the flour, sugar, baking powder, cardamom, ginger, cinnamon and salt
  4. Make a well in the centre then add the orange juice, extra virgin olive oil, orange and lemon zest, vanilla and eggs
  5. Beat on low until well combined, if you need to scrape down the edges of the bowl  a few times then make sure you do so all the mixture is incorporated and mixed well
  6. Spoon the batter into the cake tin making sure to spread it out evenly
  7. Bake for about 45 minutes or until a wooden skewer comes out clean when inserted
  8. Cool for 5-10 minutes before releasing the cake from the tin
  9. FOR THE GLAZE: In a bowl whisk together the the icing sugar, orange juice and lemon juice
  10. Drizzle the glaze over the warm cake and scatter with the orange zest
  11. FOR THE CANDIED ORANGE PEEL: With a very sharp knife carefully cut around the orange continuously so you get a spiral shape twist
  12. Place the peel in a saucepan with the water and sugar, boil and then reduce the heat to low and continue to cook until it reaches a glazed jammy kind of consistency, about an hour or even longer if you have time, remove from liquid and set aside to cool
  13. Arrange spiralled orange on the top of the cake and serve
  14. Enjoy!