The last couple of days I was wondering: to post a valentine recipe or not to post a valentine recipe. If I'm honest. I don't like this 'holiday' at all. And this comes from a girl who has the best boyfriend. For me, valentine (you notice how I refuse to capitalize the word?) is more about commercialism than about love. But hey if you love this day, go wild!
Everywhere I look I see blog posts popping up with pink or red recipes, for this special day. I told myself: nope, not me. I'm just moving on like there is no valentine.
Then I suddenly thought: if a man or a woman decides to bake something for the person he or she loves, then it's not commercial at all. It's just super sweet, right? So maybe if we all start baking instead of buying new watches, necklaces or expensive perfumes, this day turns out not to be so bad. Does this make sense?
Anyhow, here I am, posting a valentine recipe. Bake these mini blood orange blood cakes this Saturday or on any other day of the year (as long as there are blood oranges, otherwise use a different citrus).
A few notes on the recipe:
- Grind your own hazelnut flour, it's super easy and cheaper than store bought
- If the glaze is too thick, add a little bit of water. But be careful, you don't want it too thin either.
- Use ripe blood oranges
- To make this real fun, bake together!
Blood orange mini bundt cakes (gf+vegan)
makes 4 -6 mini bundt cakes
For the cake:
1 cup hazelnuts
1 cup brown rice flour
1/2 cup almond flour
2 tsp baking soda
1/2 tsp of sea salt
1 teaspoon blood orange zest
1/2 cup fresh blood orange juice
1/2 cup plant oil (I used extra virgin olive oil)
2 tbsp apple cider vinegar
1/2 cup palm sugar
For the glaze:
1 1/2 cups confectioners sugar
2 tbsp + 1 tsp fresh blood orange juice
water if needed to thin consistency
Preheat the oven to 375 F or 180 C. Grease the mini bundt pans with oil.
Grind the hazelnuts until finely ground
In a bowl combine all of the dry ingredients, except for the sugar. Stir to combine.
In a seperate bowl add the blood orange juice, zest, oil, apple cider vinegar, and sugar. Whisk. Make a small well in the dry mixture and pour in the combined wet ingredients.
Mix with a large spoon until everything is incorporated.
Spoon the batter into the mini bundt pans. Fill them until approximately 3/4 of the tins.
Bake the cakes for 30-35 minutes. If you want to make a rectangle shaped cake or a big bundt cake, bake a little longer (40-45 minutes). It's ready when a tester comes out clean. Make sure the cakes are completely cool before glazing.
When ready to glaze, whisk together the ingredients until it's a smooth consistency. Dip the top of each cake in the glaze, allowing a bit of excess to drip off them. Transfer to a wire rack or parchment paper to let the glaze set.