Orange - Lemon Olive Oil Bundt Cake

This Orange-Olive Oil Cake was originally just orange but since I ran out of oranges I added lemon. The combination turned out great and I always enjoy mixing citrus flavors because it  gives you something different.  The cake is a large recipe and will serve about 12-14 people generously . It is quite tall and has a light crumb and a dense flavor.When I served this, it was gone very quickly and everyone seemed to love it. The olive oil made the cake light and added a great flavor.I would recommend using a better quality olive oil because you can definitely taste it in the cake. The cake takes a while to cook but is simple to follow and worth the time.
















Adapted from Portuguese Orange Olive Oil Cake

Ingredients 

Cake 

- 1 1/2 cups of Fresh Juice ( 4 to 5 Oranges or a combination of oranges and lemons)

- 3 & 1/2 cups Self Raising flour

- 5 large Eggs (preferred at room temp.) 

- 3 cups Caster sugar

- 1 &1/2 cups Extra-Virgin Olive Oil

Icing - ( Optional) 

- 3/4 icing sugar 

- 2 tablespoons of water 

Method

Cake

1. Pre-heat the oven to 175 C and position the rack in the middle of the oven. Grease a 12 cup Bundt pan ,making sure to coat it well so the sides don't stick. 
2. Zest 3 of your citrus fruits( finely)  and squeeze the fruit, until you have 1 & 1/2 cups (I used 1 orange and 3 lemons) and sift flour in a separate bowl and set aside. 
3. In the bowl of  an electric mixer fit with the paddle attachment or a large bowl with a handheld mixer beat the eggs for about a 1 minute on medium-high.  
4. Then slowly sprinkle the caster sugar in and continue to beat until the mixture is thick and pale.( about 3 - 5 minutes) 
5. Turn the mixer down to low, alternate between the flour and oil, start with the flour ( flour -oil-flour-oil-flour). Beat just until there is a little flour left and stop the mixer.
6. Add the juice and zest ,mixing for a few seconds until batter comes together. 
7. Pour Batter into greased pan and bake in the oven for 1 & 1/4 hours. ( If the top is browning top much lightly cover with foil. Remove from the oven when you pierce the cake and the knife comes out with moist crumbs or clean. 
8. Leave in pan for 5 mins and then transfer on a wire rack and cool for 10 mins.
9. Serve warm if in a rush but for better results let it sit over night and decorate before serving 

Decorate 

1. Whisk together the icing sugar and water to create a smooth paste. If too thick add more water or add more icing sugar if too runny. 
2. Pour over the cake and sprinkle zest on top. 

or 

1. Sift icing sugar over the cake just before serving.

Tips & Notes 

* Use high quality olive oil for the best taste possible 

* Take the time to let it sit overnight 

When I serve it to a crowd I normally cut it up like this - 

"Share what you love, with the people you love"-