Bunt Cake with Blood Orange and Olive Oil

• baking spray↗

  (available at Lakeland and amazon.co.uk) or melted butter for greasing

• golden caster sugar↗300g g
• large eggs↗5
• blood oranges↗zest and juice 3 blood

  (approximately 150ml juice)

• light olive oil↗150ml ml
• self‑raising flour↗280g g
• white chocolate↗140g g

  coarsely chopped

• blood orange↗zest 1 blood

  zest of 1 blood orange plus juice 1½ (≈75 ml juice)

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C with convection/gas 4 and grease a 2.5 L bundt pan with baking spray or butter.

2. 2

   Place the sugar, eggs and zest in a large bowl and beat with an electric whisk for about 10 minutes until the mixture becomes thick and pale. On medium‑low speed add the juice and oil, mixing until fully combined. Sift the flour into the bowl and quickly stir until you obtain a homogeneous batter. Pour it into the prepared pan, place on a baking sheet and bake for 35‑40 minutes, or until a skewer inserted into the cake comes out clean. Let cool for 5 minutes, then carefully invert onto a rack to cool completely.

3. 3

   To make the glaze, place the chocolate in a heat‑proof bowl over a saucepan of barely simmering water, stirring occasionally. When the chocolate melts, pour in the blood orange juice and stir. Remove the bowl from the heat and let it cool, then chill in the refrigerator until the glaze is thick but still pourable. When the desired consistency is reached, drizzle the glaze over the cake, allowing it to run down the sides. Sprinkle with orange zest to finish. Store in an airtight container for 3‑4 days; it can be frozen for up to 3 months.