Imagine a dessert that transports you to a luxurious English tea party with every single bite - a gluten-free bundt cake that's not just a treat, but an experience! This Earl Grey infused masterpiece combines delicate tea flavors with a zesty blood orange icing that will make your taste buds dance with delight. Whether you're a gluten-free foodie, a tea lover, or simply someone who appreciates extraordinary desserts, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: English
Serves: 10 servings
Ingredients
- 1 ½ cups gluten-free all-purpose flour
- 1 cup sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 2 tbsp Earl Grey tea leaves
- 1 cup buttermilk
- 1 tsp baking powder
- ½ tsp salt
- 1 cup powdered sugar
- 2 tbsp blood orange juice
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 10-inch bundt pan with butter or non-stick spray, ensuring all crevices are well-coated.
- Steep the Earl Grey tea leaves in warm buttermilk for 15 minutes, then strain and discard the tea leaves. Allow the infused buttermilk to cool to room temperature.
- In a medium bowl, sift together the gluten-free all-purpose flour, baking powder, and salt. Set aside.
- Using an electric mixer, cream the softened butter and sugar together until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition and scraping down the sides of the bowl.
- Gradually add the dry flour mixture and the tea-infused buttermilk alternately to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely.
- For the blood orange icing, whisk together powdered sugar and blood orange juice until smooth and glossy.
- Once the cake is completely cool, drizzle the blood orange icing over the top, allowing it to naturally cascade down the sides of the bundt cake.
- Let the icing set for 10-15 minutes before slicing and serving. Enjoy your Earl Grey Gluten Free Bundt Cake!
Tips
- Always ensure your ingredients are at room temperature for the smoothest batter consistency.
- When steeping tea leaves in buttermilk, use a fine-mesh strainer to remove all tea particles completely.
- Grease your bundt pan meticulously - those intricate pan designs can be tricky for cake release!
- Don't overmix the batter; mix just until ingredients are combined to keep the cake tender.
- Let the cake cool completely before icing to prevent the glaze from melting and running off.
- For extra flavor intensity, you can slightly crush the Earl Grey tea leaves before steeping.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 95mg
