Serves: 20
Preparation time: 20 mins
Cooking time: 45 mins

Blood Orange Bundt Cake

The traditional German cake gets a sweet modern twist with two tiers. The Blood Orange flavour is both delicious and quirky with dripping glace icing.


  • 310g plain flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • 225g unsalted butter, softened
  • 310g caster sugar
  • 1 Valencia blood orange, zested and juiced
  • 4 Ella Valentine Baking eggs, room temperature
  • 250ml milk

Glace Icing

  • 80g unsalted butter, softened
  • 250g icing sugar, sifted
  • 1 tsp orange extract
  • 2-4 tbsp water
  • Zest of 1 Valencia blood orange


  • Nordic Ware Bavaria Bundt Pan
  • Nordic Ware Quartet Bundt Pan


Preheat the oven to 180C (350F), Gas Mark 4. Lightly grease and flour the Bavaria bundt pan and one compartment of the quartet pan.

  1. 1. Sift the flour with the baking powder, baking soda and salt, set aside.
  2. 2. Cream the butter and sugar together. Add the orange zest. Add the eggs one at a time, making sure each is mixed in before adding the next. Mix in the orange juice.
  3. 3. Add half the flour, gently combine then add half the milk. Repeat with the remaining flour and milk.
  4. 4. Divide the mixture between the two Bundt pans.
  5. 5. Bake in the oven for 35 mins (for the smaller pan) and 45 mins (for the larger pan) or until a cocktail stick inserted into the centre of each cake comes out clean.
  6. 6. Leave in tin for 20 minutes before turning out onto a wire rack to cool completely.

Glace Icing

  1. 1. Melt the butter in a saucepan.
  2. 2. Stir in the icing sugar and orange extract. Add water, one tablespoon at a time and stir until it reaches the consistency of a thick syrup.
  3. 3. Drizzle over the cooled cake and garnish with the orange zest.