Orange & Olive Oil Bundt Cake
Let me start off by saying that I couldn’t be more excited with the way this recipe turned out. Not only does this cake look beautiful, but it smells and tastes incredible. Using freshly squeezed orange juice and zest for this cake created a rich orange aroma when it baked in the oven. And luckily for us, that fresh scent didn’t go away once the cake was done baking! I noticed it right away when I walked into the kitchen the next morning. Excited about this cake yet? I know I am.
I have been waiting months (hello citrus season!) to test this recipe out, which I got it over Christmas break when I was visiting my grandmother. She said that she got the recipe from one of her friends a long time ago. While I did tweak it a little bit, it’s safe to say that this recipe has been exchanged between friends and family quite a few times. That’s a good sign that it will be good.
My grandmother absolutely loves Christmas time. She’s always excited to fit as many family members into her home as possible, and always knows how to make it special. One way being all the home made treats she has out ready for the family to enjoy. Being dairy free usually means I can’t snack on the sugar cookies or chocolate cream pies. However, this year she had this rich Orange Bundt Cake that she explained she baked with olive oil. After trying it and loving it, I knew I had to write the recipe down so I could try it myself, and share with you all.
INGREDIENTS
- 1 ½ cups of flour – sifted
- 1 cup of sugar
- 2 teaspoons of baking powder
- 4 eggs – whites & yolks separated
- ¾ cup of olive oil
- ½ teaspoon of vanilla extract
- ½ cup of freshly squeezed orange juice from one large orange
- 2 tablespoons of orange zest from one large orange
- ¼ cup of powdered sugar
STEPS
1. Preheat the oven to 350 degrees and spray your Bundt pan with baking spray.
2. Combine your sifted flour, sugar, and baking soda into a bowl and set aside.
3. In a stand mixer, beat the egg whites on medium speed until they are almost stiff. Between 4 – 5 minutes.
4. In the meantime, beat the eggs yolks together with a fork in a separate bowl until they’re well combined.
5. Turn the mixer to low and add the egg yolks to the egg whites and mix for 1 minute.
6. Add half of the dry baking ingredients to the mixer. Drizzle the olive oil into the mixing bowl, and then add the rest of your dry ingredients. Mix on low until everything is combined.
7. Now add the freshly squeezed orange juice, orange zest, and vanilla extract. Mix on medium until everything is well combined. About 4 minutes.
8. Pour the batter into the greased Bundt pan. Lightly tap the pan onto your countertop to remove any air bubbles in the batter.
9. Place pan in the oven and bake for 40 minutes.
10. Once done baking, remove pan from oven and set out to cool for about 10 minutes.
11. Once cooled down, place a plate on top of the Bundt pan. Using oven mitts flip the pan over onto the plate to remove the cake from the casting pan.
12. Once the cake is fully cooled, sift the powdered sugar onto the cake and enjoy!
