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.

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Prep Time: 20

Cook Time: 45

Total Time: 1 5

Course: Dessert

Cuisine: American

Keyword: blood orange, bundt, cake, chamomile

Servings:

Calories: 485kcal

Equipment

Ingredients

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

US Customary - Metric

Instructions

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