Blood Orange and Pistachio Bundt Cake with Hibiscus Glaze

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BLOOD ORANGE AND PISTACHIO BUNDT CAKE WITH HIBISCUS GLAZE

 

With Valentine’s Day coming up, I wanted to make something pretty in pink, but not related to raspberries! I have been obsessed with blood oranges and hibiscus forever. The combination just works so beautifully together. Blood oranges are in season right now, and although I do not like eating them as is(I prefer the citrus fruits like navel oranges, cara cara oranges, kumquats, mandarins etc.), I love using blood oranges in desserts.

blood orange pistachio bundt cake

I love pistachio paste. There is something just so wonderful and unique about it that screams luxurious, earthy, and royal. I bought this wonderful pistachio paste from Amazon, linked here. The pistachio cream is ABSOLUTELY ADDICTIVE! I received the jar and had to try it immediately. I literally had to stop myself from licking my dipped fingers in the jar. 

 

I can totally see this pistachio paste spread on toast, like Nutella, and it would taste so decadent! I wanted to combine blood oranges with pistachios and hibiscus. So I made this WONDERFUL Blood Orange and Pistachio Bundt Cake with a Hibiscus Glaze.

blood orange pistachio bundt cake

The Blood Orange Cake is made with simple ingredients like:

  • All purpose flour 
  • Almond flour : I always use almond flour in cakes, not a whole lot, but a small amount. It truly makes the cake so flavorful with its nuttiness.
  • Baking powder 
  • Ground Cardamom: Citrus and cardamom are a match made in heaven, and this is true for blood oranges as well!
  • Unsalted butter: Always unsalted, and you add salt separately to control the amount of salt that goes into the batter. Salt is simply for balancing out the sweetness.
  • Olive oil: I add butter for richness and olive oil to add moistness to the cake
  • Blood Orange juice
  • Blood Orange Zest – Zest has so much flavor that you have to add it to any citrus cake.
  • Granulated sugar
  • Eggs : To lighten the cake and always use them at room temperature
  • Vanilla extract 
  • Whole milk, always use it at room temperature

blood orange pistachio bundt cake

HOW TO GET A CLEAN BUNDT OUT OF THE PAN:

It is very important that you spray the entire bundt, including the center pole, with a non-stick spray just before putting the batter into the bundt pan. That is because if you do it initially, all the spray liquid falls into the center. It has happened to me, and I wanted my readers to know what they should do! 🙂

 

HOW TO CREATE THE PISTACHIO BATTER SWIRLS:

I make the blood orange batter first. Then I remove about ¾ cup of the batter, and add the pistachio paste to it, with a little green food gel. Now when you add half of the blood orange batter into the bundt pan, layer it with the pistachio batter. Then add the remaining blood orange batter on top, smoothen it out. Using a bbq stick, swirl all around the pan in a figure 8 manner, to create the signature swirls in the cake. Go around 2 or 3 times, but not more, else the swirls will be lost. 

blood orange pistachio bundt cake

Now you bake it for around 55 to 60 minutes. Check at the 55 minute mark, to see if the cake is baked by poking the bbq stick into the center of the bundt cake, to see if it comes out clean and baked. If the batter is still wet, keep it in for 5 to 10 minutes longer. Check at every 5 minute mark. 

 

Make sure that the bundt pan stays out for 20 minutes. Put a wire rack on top of the pan, and then invert it quickly. The bundt will come out seamlessly.

 

You want to immediately add the blood orange sugar syrup all over the cake to keep it moist. Let it cool completely before adding the glaze.

blood orange pistachio bundt cake

HIBISCUS GLAZE:

This hibiscus glaze is super addictive. I make it using edible dried hibiscus that I get from Amazon, linked here. The dried hibiscus makes a wonderful tea as well to sip on in these winter cold months. The tea is used to make the glaze with confectioner’s sugar and it get the prettiest pink color. 

 

I use this glaze on top of the bundt cake. You can make it as thin or thick as you like. I prefer it thicker on the bundt cake so I do not add much tea to my glaze.

 

I love to decorate it with Candied Blood Orange slices and pistachio pieces. It is such a pretty cake, in flavor, color and texture! I love to have a slice of this cake with hibiscus tea as an afternoon treat, and it is the perfect way to wind down in the evening as well, after dinner.

blood orange pistachio bundt cake

Share it with your friends and family as they will enjoy this cake as well.

 

The cake stays well upto 5 days, covered. You do not need to keep it in the fridge. It stays well out in room temperature.

 

IF you do make this cake, do not forget to tag #thejamlab on this blog post, and/or leave a comment on this blog post.

 

XO

Amisha

 

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