Olive Oil Bundt Cake Recipe

From Dorothy McNett's Recipe Book.

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Olive Oil Bundt Cake

From Dorothy McNett's recipes at www.dorothymcnett.com. So easy to make, so delicious to serve! It is wonderful just sliced and served, but if desired you could sprinkle a bit of any sweet dessert wine over each slice, or make the Olive Oil Drizzling Sauce. This was one of my demos at the first San Benito Olive Festival!

1 teaspoon olive oil for brushing the pan
1 teaspoon flour for dusting in the pan

3 cups all purpose unbleached flour
1 tablespoon baking powder
1/2 teaspoon semi-coarse sea salt
a few grindings of pepper

4 large free-range eggs
1 cup raw sugar
3/4 cup extra virgin olive oil, local of course!
2/3 cup milk, or almond or hemp milk
zest of 1 orange
3 tablespoons orange juice
1 cup chopped San Benito blenheim apricots

Preheat oven to 400 degrees. Brush the 1 teaspoon olive oil around the bottom and about one inch up the sides of a 10 inch bundt pan, or other similar cake pan. Sprinkle with the 1 tablespoon of flour and invert to tap out the excess. Do this even if you are using a non-stick pan as it helps to form a nice crust on the cake. Set aside.
Measure the flour and place in a bowl, whisking in the baking powder, salt, and pepper thoroughly. Set aside.
In batter bowl, using an electric beater or a heavy whisk, beat the eggs and sugar together for about 1 minute, until the mixture is well whipped and a little fluffy. Beat or whisk in the olive oil, milk, zest and orange juice. Fold in the chopped apricots with a spoon. Fold the flour mixture into the egg batter, blending to thoroughly combine. Place mixture into the prepared pan, smoothing out the top.
Turn the oven temperature down to 325 degrees. Bake 50 - 60 minutes, or until it is nice golden brown and cake is no longer moist when lightly tapped on the top with your finger. Place on a cooling rack and cool completely before removing from the pan. Slice and serve!

Recipe created 1997-03-24.

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