I’m actually eating a slice of this cake right now as I type this, accompanied by a nice hot cup of earl grey tea. If you’re thinking, “that’s overdoing it with the earl grey” you’re wrong. You’re wrong because earl grey every day, all the time.
To be completely honest, as delicious as this cake turned out to be, I’m not quite sure how I feel about bundt cakes in general. There is a lot of … “crust” as I like to call it. The exterior naturally comes out a lot more dry than anything else. This is, however, coming from a woman who still occasionally leaves pizza or sandwich crusts behind on her plate. The “crust” sure does keep a good job at keeping the moisture in the cake, though. I’ll give it that.
Anyway – if you’re looking at this recipe in all of it’s earl grey and blood orange-y glory and thinking, “Wow, what a genius flavour combination!”, do note that I got my inspiration from Chef Nate who won Season 3 of Masterchef Jr. The kid is a baking master, and in the finale he baked a meyer lemon tart with an earl grey and thyme crust, and blood orange coulis. Ever since that finale, I’d been craving those flavours and the craving quickly escalated from “That would be really good” to “I NEED THAT IN MY FACE NOW”.
I doubt this cake is anything near as delicious as his tart, but I think it came out rather well and it’s on BFF status with my tea right now.
I’d say that the blood orange syrup is a must, though. The “crust” needs something, and the syrup added a nice sweetness and moisture.
I also garnished the top with some orange zest and a wee bit of thyme to add colour and a bit of an interesting edge.
The thyme is optional, though. It didn’t add a world-stopping flavour to this particular cake. One might say the addition was a…waste of thyme.
But it looks pretty, so whatever.