With blood oranges in season, now is the perfect time to make this gorgeous cake. With its sticky syrup and drizzled pink icing in a classic bundt cake tin we think you'll find it takes afternoon tea up a level! We found our Edwards Australian Dried Oranges the perfect garnish, alongside a sprig of rosemary from Mandy's garden.
Preheat oven to 180C fan forced and grease a 9cm (1.4L) bundt tin. Alternatively grease and line a 22cm springform cake tin.
Use electric mixer to cream the butter and sugar for 10 minutes until light and creamy. Add eggs one at a time and continue with electric mixer. Add the Cointreau and combine.
Whizz the blood orange, orange, and rosemary in a food processor until the rosemary leaves are finely chopped and the oranges are blended to a pulp. Add to the butter and sugar mixture and beat together on low speed until combined.
In a separate bow, mix together the flour and baking powder. With the mixer on low speed, gradually add the flour mixture to the butter and sugar mixture, beating between additions until everything is well combined.
Pour the cake batter into the prepared tin. Bake for 45-50 mins or until the top is golden and a skewer inserted into the centre comes out clean.
Place the ingredients into a saucepan and bring to a boil stirring constantly. Reduce the heat to medium and simmer, stirring occasionally, for 10-15 mins or until the sugar has dissolved and the syrup is reduced by a third. Keep warm until cake is ready.
Leave the cake to cool a little. Transfer to wire rack. Place a plate underneath and prick the top of the cake with a skewer and spoon the warm syrup over the cake and leave it to be absorbed.
Make the icing by combining the blood orange juice and icing sugar until smooth. Drizzle the icing all over the cooled cake, then chill the iced cake in the fridge for 20 mins before serving.
Recipe from “What Katie Ate”