Soft Olive Oil and Citrus Bundt Cake
Replacing butter with olive oil in desserts not only makes them lighter and easier to digest, but also preserves the moisture inside the batter, keeping it soft for several days.
IngredientsAll-purpose flour (Type 00): 300 g
Sugar: 180 g
Medium eggs: 3
Extra virgin olive oil (with a delicate flavor, e.g., Biancolilla or Nocellara): 120 ml
Freshly squeezed orange or lemon juice: 100 ml
Grated zest of 1 organic orange and 1 organic lemon
Baking powder: 1 sachet (16 g)
A pinch of salt
PreparationWhip the eggs:
In a large bowl, whip the eggs with the sugar and a pinch of salt using an electric mixer until the mixture is light, fluffy, and voluminous.
The liquids:
Reduce the mixer speed to low and slowly drizzle in the olive oil, followed by the citrus juice and the grated zests.
The dry ingredients:
Sift the flour together with the baking powder and gently fold it into the mixture a little at a time, stirring from bottom to top with a spatula so it doesn't deflate.
Baking:
Pour the batter into a bundt pan (24 cm diameter) previously greased with oil and dusted with flour. Bake in a preheated conventional oven at 180°C for about 35-40 minutes (always do the toothpick test). Let it cool completely, then dust with powdered sugar.
Expert tip
For raw dishes or recipes where oil is the main ingredient (like spaghetti), always prefer a high-quality, cold-pressed extra virgin olive oil. For desserts, a lighter, more fruity oil prevents the olive flavor from overpowering the aroma of the citrus or vanilla.
Data:07-06-2026
In
RicetteNundt Cake Oil Oil Asta Castelvetrano Valle Del Belice 