Blood orange and yogurt bundts with Campari glaze

• almond flour↗80g g
• all-purpose flour↗80g g
• light spelt flour↗80g g
• baking powder↗2 tsp tsp
• ground cardamom↗1½ tsp tsp
• Greek yogurt↗130g g
• large eggs↗4
• golden sugar↗250g g
• coconut oil↗150g g

  melted and cooled

• blood oranges↗2

  with zest and juice

• lemon↗½
• Campari↗4 tbsp tbsp
• blood orange↗½

  with zest and juice

• natural yogurt↗2 tbsp tbsp
• powdered sugar↗80g g
• силіконові форми для бундтів12 small

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C with convection/gas 4. Sift the flours, 1 tsp baking powder, a pinch of salt and cardamom into a bowl and lightly whisk. Transfer the yogurt to another bowl, add the other tsp of baking powder and stir. In the bowl of a stand mixer, whisk the eggs with the sugar for about 3‑4 minutes until the mixture becomes pale and foamy.

2. 2

   Sift half of the flour mixture into the egg‑sugar mixture, then gently fold in with a large metal spoon or silicone spatula, avoiding loss of air. Afterwards add the yogurt to the mixture and gently stir. Sift the remaining flour mixture and fold in again. Then pour the melted, cooled oil around the sides of the bowl and quickly, but gently, fold it in. Add the zest and juice of the citrus and a few final turns to combine. The result should be a creamy, airy batter.

3. 3

   Pour the mixture into silicone bundt molds placed on a tray. Bake for 20‑25 minutes, or until a skewer inserted into the centre comes out clean. Remove from the molds and let cool on a rack.

4. 4

   For the glaze, heat the Campari in a pan until it reduces to about 1 tbsp, then transfer to a bowl and let cool. Whisk into this mixture the orange zest and juice, a pinch of salt and the yogurt, then sift in the powdered sugar and whisk to a smooth, homogeneous glaze. Drizzle the bundts with the glaze and serve.