Blood Orange & Pomegranate Bundt


Citrus in Winter is the light amongst the dark days. A reminder that fresh new life is just around the corner, replete with zest and energy. This bundt has all the moreish comfort of cake but with the vibrancy of fresh citrus & pomegranate. Beautiful in its simplicity.


120g Blood Orange Marmalade

30g Pomegranate Seeds

340g Plain Flour

230g Unsalted Butter, room temperature

Pinch Salt

¾ tsp Baking Powder

450g Golden Caster Sugar

5 Large Eggs, room temperature

1 tsp Orange Extract

½ Blood Orange, Zest

240g Full Fat Greek Yogurt


250g Icing Sugar

120g Pomegranate Juice

Blood Orange & Pomegranate to garnish.


1. Preheat oven 190C. Butter and flour a 10 cup bundt pan and set in the fridge to chill.

2. In a small bowl, mix the pomegranate seeds into the marmalade and set aside.

3. Whisk the flour, baking powder and salt together until homogenous and set aside.

4. Add the butter and caster sugar to the bowl of a stand mixer and beat on medium high until pale & fluffy, 5-6 minutes.

5. Add the eggs one at at time, beating for 30 seconds after each addition, beat in the orange extract and zest.

6. Turn the mixer to low, add the flour mixture in 3 additions, alternating with the Greek yogurt. Tae care not to overmix, a few lumps are fine.

7. Divide the batter in 2 and stir the pomegranate marmalade mixture through one half.

8. Add half the plain batter to your tin, followed by half the marmalade batter, alternate the two batters until the tin is ¾ full.

9. Tap sharply 5 times to release the air pockets then bake on the middle shelf for 50-60 minutes or until a skewer comes out clean. Allow to stand in the tin 15 minutes before inverting onto a wire rack to cool completely.

10. Mix the glaze ingredients in a small bowl until smooth. Pour over the cold cake, garnish, and serve with a hot cup of tea and snuggly socks.