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Blood orange & yogurt bundts with Campari glaze

A blood orange & yogurt bundt with Campari glaze served on a decorative plate

Blood orange & yogurt bundts with Campari glaze

Name: Blood orange & yogurt bundts with Campari glaze
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Makes 12 cakes
Ingredients: 80g almond flour; 80g plain flour; 80g light spelt flour; 2 tsp baking powder; 1½ tsp ground cardamom; 130g Greek yogurt; 4 large eggs; 250g golden caster sugar; 150g coconut oil melted and cooled; 2 blood oranges zested and juiced; ½ lemon; 4 tbsp Campari; ½ blood orange zested and juiced; 2 tbsp natural yogurt; 80g icing sugar; 12 small silicone bundt moulds

Rosie Birkett

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Makes 12 cakes

More effort

Prep: 10 mins

Cook: 25 mins

A star rating of 5 out of 5.1 ratingRate

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Use creamy yogurt to make a moist sponge for these bundts. Cardamom and Campari play to the bitterness of the orange for an impressive dinner party dessert

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

80g almond flour
80g plain flour
80g light spelt flour
2 tsp baking powder
1½ tsp ground cardamom
130g Greek yogurt
4 large eggs
250g golden caster sugar
150g coconut oil

melted and cooled
2 blood oranges

zested and juiced
½ lemon

For the glaze

4 tbsp Campari
½ blood orange

zested and juiced
2 tbsp natural yogurt
80g icing sugar

You will need

12 small silicone bundt moulds

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Nutrition: Per serving

kcal381
fat20g
saturates13g
carbs41g
sugars31g
fibre1g
protein7g
salt0.4g

Method

step 1

Heat oven to 180C/160C fan/gas 4. Sift the flours, 1 tsp of the baking powder, a pinch of salt and cardamom in a bowl and lightly whisk together. Spoon the yogurt into another bowl with the other tsp of baking powder and stir. In the bowl of a stand mixer, whisk the eggs and sugar for about 3-4 mins, until pale and frothy.
step 2

Sift half the flour mixture into the egg and sugar mix, then use a large metal spoon or silicone spatula to gently fold it through, being careful not to knock out too much air. Once combined, scrape the yogurt into the mix and fold it in. Sift in the rest of the flour mix and fold it in again. Now pour the melted, cooled oil down the sides of the bowl and carefully but quickly fold that in. Pour in the citrus zest and juice and give it a few final folds to combine. You should have a creamy, airy batter.
step 3

Pour the mixture into silicone bundt moulds on a baking sheet. Bake for 20-25 mins, or until a skewer inserted comes out clean. Remove from the moulds and leave to cool on wire racks.
step 4

To make the glaze, heat the Campari in a pan until reduced to 1 tbsp, then pour into a bowl and allow to cool. Whisk in the orange zest and juice, a pinch of salt and the yogurt, then sieve in the icing sugar and whisk until you have a smooth glaze. Drizzle over the bundts and serve.

Recipe from Good Food magazine, January 2018

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