Recipes Desserts Cake Olive Oil Bundt Cake 5.0 (5,467) 1 Review 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. Slideshow: More Excellent Desserts By Will Prunty Updated on January 14, 2020 Print Rate It Share Share Tweet Pin Email Active Time: 15 mins Total Time: 2 hrs 15 mins Yield: 12 Ingredients 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 Directions 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. 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. Rate it Print