Last week I found a really cute heart bundt tin in the clearance section of m&s. Despite having way too many cake tins already, I thought it would be a lovely idea to use it for a Mother’s Day cake.
I’m so happy that spring is finally here so I wanted to celebrate Mother’s Day with a lighter and fruitier cake. I’ve seen a lot of blood orange recipes recently as they’re in season and have been dying to try some out.
I found a gorgeous recipe for a citrus bundt cake from the vanilla bean blog. I love this blog, they have some stunning recipes so I’d recommend having a look! I chose this recipe as I loved the idea of using pieces of fresh blood orange and grapefruit in the cake. It tasted delicious, lovely and light with the jammy texture of the fruit… yum!
This recipe is for a large bundt tin, so if you’re making with a regular tin then stick to the measurements on the blog. I however, wanted to make 2 cakes for my mum and my partners mum for Mother’s Day and my mini bundt tin accidentally made 4….. so If you’re using a mini tin I would quarter the measurements in the recipe!