This year for valentines day, we did most of our celebrating on Saturday and decided to enjoy a relaxing Sunday running errands and hanging out at home. So during our lazy day at home, I decided to bake something light and festive for the occasion. This blood orange bundt cake is light and fluffy with a sweet glaze that keeps it moist for you and someone special to enjoy (if you don’t polish it off all on your own). Happy Valentines Day!
Recipe:
Cake
2 C almond meal
4 eggs (separated)
1/4 C maple sugar
1 tsp baking soda
3/4 C maple syrup
juice and zest of 2 blood oranges (reserve the juice from 1/2 of an orange for the glaze)
2 tbsp cinnamon
Glaze
5.46 ounce can of coconut milk
1/4 C maple syrup
juice from 1/2 blood orange
1/2 tsp vanilla extract
- Preheat the oven to 350 degrees
- In a food processor, add in the almond meal, maple sugar, orange (juice & zest), cinnamon
- Pulse the food processor until everything is well combined
- Then separate the eggs into whites and yolks
- Add the yolks to the mixture in the food processor and pulse until well combined
- Empty the food processor into another bowl and set aside
- In a stand mixer, fitted with a whisk attachment, add in the egg whites and the baking soda
- Whisk on medium until you get stiff peaks in the egg whites
- Pour the egg whites into your almond meal mixture and fold gently with a spatula
- Pour the batter into a greased bundt cake tin
- Bake for 30-35 minutes — until a toothpick comes out clean
- Let the cake cool on a rack for about 10 – 15 minutes
- While the cake cools, skim off the coconut cream from the coconut milk
- In a small bowl, whisk the coconut milk, maple syrup, blood orange juice and vanilla extract
- Put the glaze in the fridge while the cake continues cooling
- Once the cake is cool drizzle the glaze over the top and serve!
