Blood Orange Cardamom Bundt Cake with Hibiscus and Pink Pitaya Superfood Glaze- Delicious and moist blood orange cake with beautiful @suncorefoods pink pitaya and hibiscus superfood glaze! Isn’t gorgeous?? Just perfect for the citrus season!
Make sure to tag me when you bake it! I’d love to see 🙂
Here you go with the recipe!
Ingredients:
Cake
All-purpose flour- 2 cups
Almond flour – 1 cup
Granulated sugar- 1.5 cups
Cardamom powder- 1 tbsp
Baking powder – 2tsp
Freshly squeezed Blood orange juice – 2 tbsp
Blood Orange Zest – 1 tbsp
Vanilla extract – 2 tsp
Suncore foods rose Salt – 1 tsp
Large Eggs- 5 ( room temperature)
Olive oil- 3/4 cup
Whole milk- 1/2 cup
Glaze:
Confectioners sugar- 2 cups
Blood orange juice – 2-3 tbsp
Suncore foods hibiscus superfood powder – 1
tsp
Suncore foods Pink Pitaya powder- 1 tsp
Method:
Preheat oven to 325f.
Butter and flour a 10 cup bundt pan.
Mix all the dry ingredients ( flour, almond flour, baking powder, cardamom powder, and salt )
Beat the eggs and sugar well for 3 mins until light and fluffy. Add in the vanilla extract and olive oil and beat till it’s well incorporated.
Add the dry ingredients alternating with milk in two batches and beat just till well combined. Fold in the blood orange juice and zest. Mix well.
Pour the batter into the prepared pan and bake for 30-45 mins till done or when a toothpick inserted comes out clean.
Once the cake is done, let it rest in the pan for 5 mins and then invert it onto the wire rack to cool off completely.
While the cake is cooling, prepare the glaze by whisking all the ingredients listed under ingredients for the glaze.
Spoon the glaze all over the cake and enjoy!
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Is the pan in this recipe a springform Bundt pan?
No its not a springform pan. its a vintage style bundt pan 🙂