Gluten-free blood orange & olive oil bundt cake

DifficultyBeginner

Gluten-free blood orange & olive oil bundt cake is a must-try for the citrus season! Try this soft summer cake now!

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Gluten-free blood orange & olive oil cake
Prep Time30 minsCook Time30 minsTotal Time1 hr
Cake
 5 eggs
 3 blood oranges
 3 ½ dl sugar
 1 ½ dl olive oil
 1 tsp baking powder
Sugar syrup
 1 part sugar
 1 part water
Frosting
 2 dl icing sugarapprox.
 ½ blood orange
 1 tbsp lemon juice
1

Grease a large bundt tin (we used 2,5L). Zest the blood oranges and rub with the sugar. Wisk the eggs and add the sugar mix. Keep whisking until light foam. Squeeze the juice from the blood oranges (approx. 1 ½ dl). Add the juice and olive oil. Combine dry ingredients. Add the dry ingredients and mix as little as possible. Pour into the bundt tin.

Bake at 175 degrees in the lower rack in the oven for 30-40 minutes. Check if the cake is ready with a toothpick. Let it cool and take out.

Make the sugar syrup by boiling one part water (½ dl) and one part sugar (½ dl) until sugar is dissolved. Smear cake with sugar syrup but be careful not to make it too damp. Sugar syrup is optional but will make the cake stay fresh longer.

Prep the frosting. Mix the juice from half blood orange, lemon juice, and icing sugar together until smooth. Frosting should be fairly thick so it stays on top of the cake. If you want to make it pinker, add a drop of red food dye. Pour on top of the cake and let it harden down before cutting.

Ina Elevant | Gluteenitonta

Ingredients

Cake
 5 eggs
 3 blood oranges
 3 ½ dl sugar
 1 ½ dl olive oil
 1 tsp baking powder
Sugar syrup
 1 part sugar
 1 part water
Frosting
 2 dl icing sugarapprox.
 ½ blood orange
 1 tbsp lemon juice

Directions

1

Grease a large bundt tin (we used 2,5L). Zest the blood oranges and rub with the sugar. Wisk the eggs and add the sugar mix. Keep whisking until light foam. Squeeze the juice from the blood oranges (approx. 1 ½ dl). Add the juice and olive oil. Combine dry ingredients. Add the dry ingredients and mix as little as possible. Pour into the bundt tin.

Bake at 175 degrees in the lower rack in the oven for 30-40 minutes. Check if the cake is ready with a toothpick. Let it cool and take out.

Make the sugar syrup by boiling one part water (½ dl) and one part sugar (½ dl) until sugar is dissolved. Smear cake with sugar syrup but be careful not to make it too damp. Sugar syrup is optional but will make the cake stay fresh longer.

Prep the frosting. Mix the juice from half blood orange, lemon juice, and icing sugar together until smooth. Frosting should be fairly thick so it stays on top of the cake. If you want to make it pinker, add a drop of red food dye. Pour on top of the cake and let it harden down before cutting.

Gluten-free blood orange & olive oil bundt cake

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