Citrus Olive Oil Bundt Cake
Adapted from Relish Culinary Adventures, Healdsburg
This cake also works really well with lemon instead of mandarin.
Preparation time: 15 minutes
Cooking time: 55-60 minutes
- 20g/0.7ozs. butter, melted
- 4 eggs, at room temperature
- 2 cups caster or superfine sugar
- 2 cups mandarin extra virgin olive oil (agrumato ideally)
- 1.5 cups milk
- 4 tablespoons finely grated mandarin zest
- 1/4 cup mandarin juice
- 3 cups cake flour*
- 1.5 teaspoons baking powder
- Pinch salt
Step 1 - Butter the bundt mould generously. If your bundt mould is quite used also flour it lightly, shaking off any excess. Preheat oven to 180C/350F. In a large jug whisk the eggs and sugar, then add the olive oil and whisk. In another bowl mix the milk and mandarin zest and juice to sour and set aside.
Step 2 - In a very large bowl, whisk the flour, baking powder and salt. Make a well in the centre and add in half the egg/olive oil liquid and half the soured milk. Repeat mixing until just combined but do not overmix. Pour into the buttered tin and bake for 60-70 minutes or until the centre springs back when touched. Dust with icing or powdered sugar.