This is the perfect cake for a holiday, dinner party, midnight snack…
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.
3 tbsp strongly brewed chamomile tea (3 teabags in one cup of water). Steep for 30 minutes and let cool to room temperature
2 blood oranges – zested, reserve one tsp of zest for the icing and use the rest for the cake
1 2/3 cup sugar
2 cups flour plus 1 tbsp for dusting pan
1 tbsp demerara sugar for dusting pan
2 tsp baking powder
1/2 tsp salt
1/4 cup juice from blood orange (about 1 1/2 oranges yield 1/4 cup) – strained through a sieve
1/2 cup of olive oil
- 2 tbsp chamomile tea
- 1 tsp zest
- 3/4 cup of confectioners sugar
- 1 tbsp half and half
Preheat oven to 350 degrees
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.
Put sugar in a bowl with the five eggs. Beat until the sugar starts to dissolve (about 3 minutes with a handheld beater/whisk 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. Add the flour slowly. Mix with a wooden spoon until incorporated. Pour into pan and bake for 45 minutes.
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.
Magilla rating: 9
BSC rating: 8
Bearded Mystery Judge: 10
Other Bearded Mystery Judge: 10