When I came across this recipe for Mom’s Olive Oil Orange Bundt from this terrific baking book called Baked Explorations I had to give it a try. The cake has a nice fresh orange flavor and to be honest, I can’t taste the olive oil at all!
The texture is slightly dryer than a traditional cake with a nice golden crust on the outside and pretty flecks of orange zest throughout. It’s good enough on its own that all it needs is a light dusting of powdered sugar before serving! This versatile cake works equally well as a dessert or breakfast treat. Grab a cup or coffee or tea and you’re good to go.
Here is how you can make one for yourself:
You can find the entire recipe here. Start by spraying Pam for Baking into a 10″ bundt pan. Set aside. Preheat oven to 350 degrees.
In a large bowl, whisk together the flour, salt and baking powder. Set aside. In another large bowl, whisk together the egg yolks until pale yellow in color, then whisk in the sugar until completely incorporated.
Mix in the yogurt and olive oil until combined then mix in the orange zest and vanilla. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until firm peaks form. Transfer the egg whites to another bowl.
Remove the whisk attachment from the mixer and replace with the paddle attachment. Add the egg yolk mixture to the bowl of the electric mixer.
Beat in the flour mixture a little at a time until completely incorporated. Remove bowl from mixer and fold in one cup of the beaten egg whites with rubber spatula.
Add the rest of the egg whites and continue folding them in until they are almost combined. Don’t over mix.
Transfer the batter to the prepared bundt pan and bake for 40 to 50 minutes or until the cake looks golden and a toothpick inserted comes out clean.
Let the cake cool in the pan for 20 to 30 minutes then carefully invert out onto a serving platter and let cool completely. Before serving, sift powdered sugar over the top of the cake.