Cocoa and blood orange mini bundts.

(Can be made in a muffin tin as well)

Ingredients

two eggs

150 gr of caster sugar

1 teaspoon of vanilla paste,

zest and juice of 1 blood orange

150 gr of Greek yogurt,

75 ml of vegetable oil

220 gr of self raising flour 

2 tablespoons of cocoa powder

Make the glaze

200 gr of icing (confectioner) sugar 

1-2 tablespoons of blood orange juice

Directions

Whisk two eggs with 150 gr of caster sugar until fluffy, add 1 teaspoon of vanilla paste, zest and juice of 1 blood orange and mix. Add 150 gr of Greek yogurt, 75 ml of vegetable oil and whisk well. Sift in 220 gr of self raising flour and 2 tablespoons of cocoa powder and mix until smooth. Poor into a big bundt tin or mini bundt tin (or muffin tin) that you have greased and floured.
Bake for 15-18 minutes if using mini bundt or muffin tin, 35-40 min if using a normal size tin. Cool 10 minutes in the tin, then reverse onto a rack to cool completely.
Make the glaze 200 gr of icing (confectioner) sugar with 1-2 tablespoons of blood orange juice and mix to create a smooth and sticky pink glaze. Use more juice for a thinner consistency, if you prefer it. Pour the glaze over the cooled cake and enjoy