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Good morning my friends! I took the day off posting on Instagram so that I could create and create what I did. I don’t often give myself days off but when I do it’s akin to taking a big gulp of fresh air. Who else can relate?? I have fallen in love with all things BUNDT lately. I am so enamoured with the seemingly endless shapes and sizes available to people. I ordered a bundt pan in the heat of the first wave and it took forever to arrive. Baking as we all know has been a form of healing, meditation, joy, distraction, etc from the groundhog days we have all been experiencing so it’s no wonder I waited as long as I did for my fun pan.
Blood Orange season is almost over so I wanted one more crack at creating something with my favourite citrus. How can you not love them? The colours are just insanely beautiful! I adore how they differ from orange to orange also. So darn good! I have experimented with them quite a bit this season in salads, tofu, cakes and cookies. Methinks I have to blog out a few more before spring truly arrives!
Food Photographer and Recipe Developer based in Toronto, Canada.Â
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4 Responses
Delicious and so moist! Wish I could upload my photo.
Oh you can certainly tag me in them on instagram!! I am so happy you made this bundt cake 🙂 Thanks for taking the time to rate and review!
What kind of gluten free flour do you recommend using?
Hey Emma, I have used Bobs gf all purpose AND Bobs gf baking flour. Both work well. Please note that Bob’s GF pastry flour (blue bag) has a thickening agent in it and WILL soak up alot of the liquid. Please don’t panic if you use that flour. The mixture will look very thick but I promise the texture once baked is perfect.