Portuguese Orange and Olive Oil Bundt Cake

Name: Portuguese Orange and Olive Oil Bundt Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 12 servings
Cuisine: European
Ingredients: 4-5 large navel oranges, zest 3 and juice 4; 445g Plain Flour; 1½ tsp baking powder; 1¾ tsp fine salt; 5 large eggs; 350ml mild olive oil; 600g Granulated sugar; for greasing butter or baking spray; for dusting icing sugar

A tall, tender orange Bundt cake with a fresh citrus crumb and a light dusting of icing sugar.

60 mins Serves 12Grill

Ingredients ↓Method ↓

Method

20 mins prep40 mins cook60 mins total

Heat the oven to 180°C, or 170°C fan. Grease a large Bundt tin thoroughly with butter or baking spray.
Put the flour, sugar, baking powder and salt in a large bowl and whisk briefly to combine.
Gradually beat in the olive oil until the mixture is evenly moistened. Add the eggs, orange zest and orange juice, then whisk until smooth and fully combined.
Pour the batter into the prepared tin and place it on a baking tray in the centre of the oven.
Bake for 35-40 minutes, until golden and a skewer inserted into the thickest part comes out clean.
Leave the cake to cool in the tin for a short while, then turn it out on to a wire rack and cool completely. Dust with icing sugar to serve.

Notes

Check the cake at 35 minutes, as Bundt tins vary in depth and capacity.

The cake is easiest to release when the tin is greased into every ridge before filling.

About this recipe

This Portuguese-inspired Bundt cake uses plenty of orange zest and juice for a bright citrus flavour, while olive oil keeps the crumb soft and moist. Its ridged shape makes it a simple but impressive centrepiece for afternoon tea.

Use a well-greased Bundt tin and let the cake cool fully before turning it out. A fine snowfall of icing sugar is all it needs to finish.