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Olive Oil Bundt Cake

Frank Castronovo and Frank Falcinelli have been producing a fruity extra-virgin olive oil in Sicily for several years; they use it in their cooking and sell it at their restaurants. Executive chef Will Prunty created this cake to showcase the oil at the coffee shop Cafe Pedlar.

  • Total Time:
  • Servings: 12

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  • 5 large eggs, at room temperature

  • 1 1/4 cups sugar

  • 1 tablespoon finely grated orange zest

  • 1 cup extra-virgin olive oil

  • 2 cups cake flour

  • 1 1/4 teaspoons baking powder

  • 1 teaspoon fine sea salt


  1. Preheat the oven to 325° and butter and flour a 10-cup bundt pan. In a bowl, using a handheld electric mixer, beat the eggs with the sugar and orange zest at medium-high speed until smooth. Gradually beat in the olive oil until creamy, about 2 minutes. In a small bowl, whisk the cake flour with the baking powder and salt. Add the dry ingredients to the egg mixture in 3 batches, beating on medium speed between additions.
  2. Scrape the batter into the prepared pan and bake in the center of the oven for about 1 hour, until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 15 minutes, then invert onto a rack. Let the cake cool completely before cutting into slices and serving.

Make Ahead

The olive oil cake can be kept in an airtight container at room temperature for up to 4 days.

Contributed By Published February 2010

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