Happy new year friends! Hope you had an amazing time with your family and loved ones, shared memorable meals and relaxed as much as possible.
I’m kickstarting the new year with a citrusy recipe, aka my simple citrus bundt cake that I made before Christmas.
I wouldn’t typically bake a cake on Christmas Eve, because we usually have a couple family potlucks the next two days and we prefer having something light before the big ones. However, I had just made a huge batch of candied citrus peel for dad, and guess what? I found myself with a lot of citrus flesh I had no idea what to do with. Two oranges, a citron and a lemon. All naked and easy to perish.
My first thought was to blend them with a dash of ginger and drink that concoction in the morning. Vitamin C you say. Easier said than done. The citruses blended up into an extremely thick puree that was far from drinkable.
Next thought was cake. And then bundt cake, because pretty.
I packed all my stuff and headed to the studio to bake my little citrus bundt cake. The kitchen at home was baiscally off limits with all the prep that was going on before Christmas, so there I was.
This citrus bundt cake comes together in a pinch and you will only have to wash a single bowl, or jug, I mean whatever fits your bill. I found a large glass jug to be perfect for this recipe, because it’s easier to pour the cake batter into the pan. And yes this is a small batch recipe, but you can easily double the quantities if you have a bigger bundt pan.
There is an egg in the mix, but there’s no dairy in sight. I love how fluffy, sweet and citrusy this cake turned out. Extra virgin olive oil brings a complex and fruity undertone to the batter, and the citron adds a slightly bitter accent that pairs wonderfully with whole grain flour and the sweet orange glaze.
I think this cake would be perfect to serve alongside a shot of strong bodied liqueur, and eaten while watching the fire dancing in the fireplace. I’m feeling bohemienne today. Okay nope, I’m just a bit nostalgic and I wish I was still in the mountains. Curled up in my favorite blanket. Enjoying some warmth by the wood stove after a day spent hiking in the snow.
Oh well, vacation is over but let’s cheer up with a slice of this bundt cake!
Psst! Don’t forget to follow along on instagram! I’m also on pinterest, bloglovin’, food52, and YouTube. See you there!
Random citruses hanging in your fridge? Make this citrus bundt cake! Full of citrusy goodness, it’s perfect to fight seasonal colds with a bit of sweetness.
- 50 g almond meal, super fine
- 50 g wholemeal flour
- 100 g cake flour
- 130 g raw sugar
- 50 ml strong extravirgin olive oil
- 50 ml almond milk
- 1 egg
- 2 oranges, pureed (flesh only)
- 1 cedar, pureed (flesh only)
- 1 tsp baking powder
- a pinch of salt
- 60 g powdered sugar
- 2-3 tbsp orange juice
Preheat oven to 180° C.
Carefully grease a 18cm bundt pan with coconut oil and dust with flour. Set aside.
To a large jug or mixing bowl add sugar and egg. Whisk for 2′ or until sugar dissolves. Stream in olive oil while whisking, then pureed citrus flesh and almond milk. Whisk until fully combine, but don’t overmix.
Add in the dry ingredients, stirring to combine.
Pour cake batter into prepared bundt pan. Tap the pan a few times on the counter to avoid air bubbles, and bake for 35′-40′ or until a toothpick inserted in the center comes out clean.
To release the cake, shake the pan and tap it on the counter. Flip the pan with a swift move onto your favorite serving dish, and allow the cake to cool fully before glazing.
To a small bowl add powdered sugar and 2 tbsp orange juice. Mix with a fork and adjust consistency with more juice or powdered sugar to your likings, I kept mine on the runny side.
Pour on the cake and enjoy!