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Blood Orange and Olive Oil Bundt Cake

Blood oranges have such a short season each winter and we greedily snap them up at the market and look for any way to cook with them. Here they are used to flavor a fabulously moist and fragrant cake. Bundt cakes are a great way to serve a crowd and they typically keep well for 4-5 days in an air-tight tin or may be frozen. Seek out these lovely oranges and enjoy this beautiful cake!

Blood Orange and Olive Oil Bundt Cake

5 eggs
11 oz. golden caster sugar (1½ cups plus 2 tbs.)
zest and juice of 3 blood oranges (½ cup juice)
½ cup olive oil (not extra-virgin)
10 oz. self-rising flour (2½ cups)

For the glaze:

5 oz. white chocolate, roughly chopped
zest and juice of 1 blood orange (5 tbs.)

Heat the oven to 350°F. Grease a 10-cup Bundt tin with cooking spray or butter.

Put the eggs and sugar in a bowl and beat on medium 8-10 minutes until thick and pale. With the mixer on low, add the orange juice and oil, then the flour and orange zest until just combined. Pour into the prepared pan, place on a baking sheet and bake for 35-40 minutes, or until a skewer comes out clean. Leave to cool 5 minutes in the tin, then turn out onto a wire rack to cool completely.

Melt the chocolate in a heat-proof bowl over simmering water (without the bottom of the bowl touching the water), stirring occasionally. Remove from the heat, stir in the orange juice and leave to cool. Chill until the glaze is pourable. Once the cake is cooled, drizzle over the top and sprinkle with orange zest.

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