RATING 5.0

Olive Oil Bundt Cake

  • ACTIVE: 15 MIN
  • TOTAL TIME:
  • SERVINGS: 12

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.

Ingredients

  1. 5 large eggs, at room temperature
  2. 1 1/4 cups sugar
  3. 1 tablespoon finely grated orange zest
  4. 1 cup extra-virgin olive oil
  5. 2 cups cake flour
  6. 1 1/4 teaspoons baking powder
  7. 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.

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