Blood Orange, Chamomile and Olive Oil Bundt Cake

This is the perfect cake for a holiday, dinner party, midnight snack or in special circumstances, breakfast.

I used my Nordic Ware fleur de lis bundt pan which lends it an elegant look.  All in, it takes about an hour to make.  It’s not too sweet and the olive oil and chamomile tea create a lovely anchor for the orange.

Blood Orange, Chamomile, and Olive Oil Bundt Cake

This cake delivers. It's moist and delicious.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: blood orange, bundt, cake, chamomile
Servings: 8
Calories: 485kcal


Cake Ingredients

  • 3 tbsp strongly brewed chamomile tea 3 teabags in one cup of boiling water. Reserve 2 more tablespoons for icing
  • 1 cup boiling water
  • 2 blood oranges zested, reserve one teaspoon of zest for the icing and use the rest for the cake
  • 1 2/3 cup sugar
  • 2 cups cake flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 5 eggs room temperature
  • 1/4 cup juice of blood orange strained through a sieve
  • 1/2 cup olive oil

Icing Ingredients

  • 2 tbsp chamomile tea
  • 1 tsp blood orange zest
  • 3/4 cup confectioners sugar
  • 1 tbsp half and half


  • Brew tea
  • Preheat oven to 350°
  • Butter the pan and dust with flour and sprinkle demerara sugar into the bottom
  • Zest the two oranges and set aside 1 tsp of zest for the icing. and cut into halves for juicing.  Strain the juice into a bowl and set aside.  The juice from 1 1/2 oranges should yield roughly 1/4 cup of juice
  • In a large bowl, break the five eggs. Add the sugar and beat until the sugar starts to dissolve (about 3 minutes with a handheld mixer on a low setting)
  • Add the chamomile tea and continue to blend for another 2-3 minutes
  • Add the juice, zest and olive oil whisk until just blended
  • In a medium bowl, whisk together the flour, salt and baking powder. Add the flour slowly to the egg/sugar mixture, mixing with a wooden spoon until incorporated
  • Pour into pan and bake for 45 minutes at 350°
  • Cool on a rack
  • While the cake is cooling, beat the zest, tea, confectioners sugar together until thick and creamy.  Thin slightly with the half and half and glaze the cake until it's cooled completely


Calories: 485kcal | Carbohydrates: 78g | Protein: 7g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 103mg | Sodium: 311mg | Potassium: 91mg | Fiber: 1g | Sugar: 54g | Vitamin A: 178IU | Vitamin C: 6mg | Calcium: 91mg | Iron: 1mg
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