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Earl Grey Bundt Cake with Blood Orange Syrup


  • CAKE:
  • 3 cups all-purpose flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon salt
  • The leaves from 4-5 earl grey tea bags
  • Zest from one blood orange
  • 3/4 cup of softened butter
  • 1.5 cups caster sugar, see notes
  • 1 teaspoon of vanilla extract
  • 4 large eggs
  • 1 cup of butter milk, see notes
  • SYRUP:
  • 1/2 cup of icing sugar
  • The freshly squeezed juice of one large blood orange
  • 1 tablespoon of almond milk, more if you want to change the consistency
  • 1 tablespoon of orange zest
  • A few pinches of fresh thyme


  • CAKE:
  • Place oven rack in the middle of the oven.
  • Preheat oven to 350 degrees F.
  • Grease up the bundt pan with butter.
  • Dust the pan with flour; knock excess flour out.
  • In a medium-sized bowl whisk together the flour, baking powder, baking soda, salt, tea and orange zest.
  • Mix the butter and sugar for three minutes, or until light and fluffy.
  • Scrape down the sides of the bowl with silicon spatula or spoon when needed.
  • Add the vanilla to the butter mixture and beat for another minute.
  • Add the eggs, one at a time, to the butter mixture and continue beating after each egg.
  • Add the flour and buttermilk to the egg and butter mixture alternating between each about three times (add some flour, mix, add some buttermilk, mix, add some more flour, mix, etc.)
  • Mix until all of the flour and buttermilk has been used up and everything is mixed in.
  • Pour the batter evenly into the bundt pan.
  • Tap the pan around on the counter or table to rid of air bubbles and to even the batter.
  • Bake for approx. 50 minutes or you can poke with a toothpick and have the toothpick come out clean.
  • Let the cake cool in the pan for about one hour, then invert onto a rack and cool for 30 minutes.
  • In a small bowl, whisk together the icing sugar, fresh juice from one blood orange, and milk. Whisk until there are no lumps and you have a smooth consistency.
  • Drizzle the syrup over top of the bundt cake.
  • Garnish with extra orange zest and a few fresh thyme leaves if desired.


Casters sugar: Casters sugar is super fine sugar. You can make your own simply by grinding regular sugar in a blender until it's a more fine consistency, but not quite a powder.
Buttermilk: If you don't have actual buttermilk or don't feel like purchasing a carton of buttermilk for such a small amount, simple combine 1 cup of whole milk with 1 tablespoon of white vinegar. Mix well. Allow to sit for approx. 15 minutes and the milk should have thickened up a bit. Tah-dah! Buttermilk.
** This recipe was adapted from hungryaustralian.com's Lady Grey Bundt Cake recipe found here: http://hungryaustralian.com/2012/05/lady-grey-bundt-cake-rosewater-icing/