Warm Spiced Blood Orange Olive Oil Cake With Caramelised Orange Spirals

by Zarina
Warm Spiced Blood Orange Olive Oil Cake With Caramelised Orange Spirals

This stunning bundt cake is made with beautiful seasonal blood oranges and warm spices of cinnamon, cardamom, and ginger. I used olive oil instead of butter which made it really light and fluffy.  The caramelized orange spiral on top was soooo good and gave an extra sweetness to each bite which is just divine!!

Such an easy one to make (I know I always say that but read on….) literally flour, sugar, baking powder, cardamom, ginger, cinnamon, and salt are placed in the cake mixer.  Then in go, the wet ingredients, orange juice, olive oil, orange/lemon zest, vanilla, and eggs, give it a mix and tip into the cake tin to bake.  The glaze is simply icing sugar and orange juice with a bit of lemon and orange zest mixed. The caramelized orange spirals are just boiled with sugar and water until you get a glazed, jammy kind of consistency.

A special one made especially for Colive Extra Virgin Olive Oil to celebrate their FABULOUS NEWS?… Colive’s recently launched their new 500ml bottles are they are finally available to buy on Amazon UK… YAY!  

Their olive oil was a perfect choice, very delicate, so it works so well in sweet and savory dishes.  Have you ever used olive oil instead of butter in a cake?  It makes the cake extra moist with a fruitier taste than butter, and the bonus is that it keeps for longer too!

Warm Spiced Blood Orange Olive Oil Cake With Caramelised Orange Spirals

Warm Spiced Blood Orange Olive Oil Cake With Caramelised Orange Spirals

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 380g Self Raising Flour
  • 400g Sugar
  • 1 tbsp Baking Powder
  • 2 tsp Cardamom ground
  • 1 tsp Ginger ground
  • 1 tsp Cinnamon ground
  • 0.5 tsp Salt
  • 180ml Freshly Squeezed Blood Orange juice
  • 180ml Extra Virgin Olive Oil
  • 1 tbsp Orange Zest
  • 2 tsp Lemon Zest
  • 1 tsp Vanilla Extract
  • 3 Large Eggs
  • 120g Icing Sugar
  • 5 tsp Freshly Squeezed Blood Orange Juice
  • 0.5 tsp Fresh Lemon juice
  • 2 tbsp Orange Zest
  • 1 Blood Orange
  • 2 Cups Water
  • 1 Cup Sugar


  1. Preheat oven to 180°C
  2. Spray your cake tin or Bundt tin with cooking spray and dust it with 1 tbsp flour. Set aside
  3. In your mixer with the beating, attachment adds flour, sugar, baking powder, cardamom, ginger, cinnamon, and salt.
  4. Make a well in the centre, add the orange juice, extra virgin olive oil, orange and lemon zest, vanilla, and eggs.
  5. Beat on low until well combined. If you need to scrape down the bowl's edges a few times, make sure you do so that all the mixture is incorporated and mixed well.
  6. Spoon the batter into the cake tin, making sure to spread it out evenly
  7. Bake for about 45 minutes or until a wooden skewer comes out clean when inserted
  8. Cool for 5-10 minutes before releasing the cake from the tin
  9. FOR THE GLAZE: In a bowl, whisk together the icing sugar, orange juice, and lemon juice
  10. Drizzle the glaze over the warm cake and scatter with the orange zest
  11. FOR THE CANDIED ORANGE PEEL: With a very sharp knife, carefully cut around the orange continuously, so you get a spiral shape twist
  12. Place the peel in a saucepan with the water and sugar, boil and then reduce the heat to low and continue to cook until it reaches a glazed jammy kind of consistency, about an hour or even longer if you have time, remove from liquid and set aside to cool
  13. Arrange spiralled orange on the top of the cake and serve
  14. Enjoy! 
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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