Orange Olive Oil Bundt Cake
Ingredients
Olive oil bundt cake
Orange syrup
Orange glaze
Method
Olive oil bundt cake
- Preheat oven to 350F.
- Grease a 12-cup Bundt pan and dust the pan with flour.
- Whisk eggs and sugar quickly in a large bowl for 30-40 seconds. The mixture will look pale and thick.
- Slowly add the olive oil in a thin stream while constantly whisking.
- Reduce the whisking speed once the oil has been mixed with the eggs and sugar.
- Add vanilla extract, almond extract, and milk. Add the grated orange zest. Finally, add the orange juice to prevent the citric acid in the orange juice from curdling the milk.
- In a separate bowl, sift flour, baking powder, and salt.
- Gradually add the dry and wet ingredients in increments, whisking until combined. Scrape the sides of the bowl and mix well.
- Pour the mixture into the prepared cake pan, and bake on the middle rack of the oven for 40-45 minutes. Next, insert a skewer into the middle of the cake to check if the cake is cooked. The cake is cooked if the skewer comes clean or with a few crumbs. If wet batter is on the skewer, cook for 5 minutes with an aluminum foil sheet covering the cake to prevent excess browning.
- Remove the cake from the oven once cooked and place it on a wire rack to cool.
- Once cooled, remove from the cake pan, brush the cake liberally with the orange syrup, and let the syrup soak the sponge.
- Drizzle the orange glaze over the cake and decorate it with fresh or candied fruit.
Orange syrup
- Mix well with the orange juice and confectioner's sugar in a microwave-safe bowl.
- Microwave for one minute, and mix.
- Let the syrup cool for 4-5 minutes.
- The orange syrup is ready to be brushed onto the cake.
Orange glaze
- In a large bowl, combine the sugar and orange juice and whisk till there are no lumps.
- Add the melted butter and whisk again once the mixture is mixed and smooth.
- Pour over the cake.
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