The last time I baked this cake I made a complete hash of it!!! I stupidly didn’t oil the tin properly, the funny thing was as I was preparing the tin I was thinking that nothing ever gets stuck to a bundt tin!! Every other tin has to be at the very least greased and lined at the base but mostly fully lined, which is why I love cake liners! Anyway my disaster had nothing to do with the recipe it’s worked perfectly many times before, it’s very simple and really delicious. I’ve only tried it with blood oranges but I don’t see any reason why a regular orange wouldn’t work!

 Just make sure you grease the pan well. After a little patchwork we were still able to eat it, don’t let something like a cake sticking put you off! these things happen! After posting what happened on my stories I had a couple of messages from professional chefs saying how refreshing it was to see, instead of portraying nothing ever goes wrong, of course it does! I would never post a recipe on my blog that hasn’t worked for me. This is where Tried Tested Tweaked and Tasted comes in!!

So get cooking and baking and have fun!! Always read through a recipe throughly before you start, this will ensure you have everything you’ll need ready and to hand.

You will need: Bundt tin 2.5 litre

Preheat oven 180/160 fan/gas 4

Ingredients:

• 300g golden caster sugar 
• 5 large eggs
• Zest & juice 3 blood oranges ( about 150ml juice )
• 150ml light olive oil
• 280g self raising flour

For the glaze

• 140g white chocolate
• Zest 1 blood orange
• Approx 75ml juice 

Method:

GREASE YOUR TIN!

Zest then squeeze the juice from your oranges and set aside.

Put the sugar, eggs and zest in a large bowl and whisk with an electric hand whisk for about 10mins until thick and pale.

 

With the mixer on med/low speed pour in the juice and oil, mixing until full combined.

Sift the flour into the bowl and whisk until just combined to a smooth batter.

Pour into the PREPARED tin. Place on a baking tray and bake in the oven for 35-40 or until a skewer or cocktail stick ( if you don’t have either of these a strand of spaghetti will do the job) comes out clean.

Allow to cool or 5mins before carefully turning out onto a wire rack to cool completely.

To make the glaze:

Put the chocolate ( broken into pieces ) into a heatproof bowl over a pan of barely simmering water making sure the bowl doesn’t touch the water, stirring occasionally. Once the chocolate has melted, pour in the blood orange juice and stir to combine.

Remove the bowl from the heat and leave to cool, then chill until the glaze is thick but still pourable.

Once the glaze is at the desired consistency, pour over the cake. Add a sprinkle of orange zest.

The cake will keep in an airtight container for 3-4 days.

Enjoy

Deb xx