Sunday, May 13, 2012

Olive Oil Bundt Cake

I received this recipe from a good friend and my main culinary mentor, Michael G. I find it to be one of my favorite unfussy cakes; it's delicious with a serving of berries and a barking cuppa coffee. Make sure to use a good-quality olive oil since it's the star ingredient here. West Chester has a great specialty shop, A Taste of Olive, in which you can sample a wide variety of high-class oils and pick the one you fancy most - they've keep me happily well-lubricated in fine EVOO for years.

Olive Oil Bundt Cake

*5 eggs
*Orange zest from 2 small oranges
*1 1/4 cups sugar
*2 cups high-quality extra virgin olive oil
*2 cups flour
*1 teaspoon kosher salt
*1 1/8 teaspoons baking powder

Set the oven to 325 degrees. Combine the eggs, zest and sugar in a bowl. Beat with your mixer on medium speed for about a minute, then reduce speed to low and beat while adding the olive oil gradually in a steady, continuous stream. In another bowl stir together the flour, salt and baking powder, then add to egg mixture in three additions, mixing at low speed the entire time. Continue to mix just until batter is smooth and even.

Rub the inside of a 10 inch Bundt cake pan with a bit of olive oil and fill with batter until the pan is nearly full. Bake 45 to 50 minutes, or until a toothpick inserted into its thickest part comes out dry.

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