Desserts

Portuguese Orange Olive Oil Bundt Cake

Taste the Mediterranean with this beautifully simple Portuguese Orange & Olive Oil bundt cake. It makes the perfect afternoon tea treat and uses our Filippo Berio Mild & Light in Colour Olive Oil which is ideal for baking. The reef-like appearance of the bundt makes it a wonderful table centrepiece!
Cook with:
Filippo Berio Mild & Light in Colour Olive Oil
Serves: 12
Preparation time: 20 mins
Cooking time: 40 mins

Ingredients:

  • 4-5 large navel oranges (zest of 3, juice of 4)
  • 445g plain flour
  • 1 1/2 tsp baking powder
  • 1 3/4 tsp salt
  • 5 large eggs
  • 350ml Filippo Berio Mild & Light in Colour Olive Oil
  • 600g granulated sugar
  • Icing sugar for dusting

Method:

  1. Preheat oven to 180°C/ 170°C Fan/356°F.
  2. Mix together your dry ingredients: flour, sugar, baking powder and salt.
  3. Gradually add the Filippo Berio Mild & Light Olive Oil to the dry ingredients using an electric whisk.
  4. Fold in the eggs and orange zest and juice and whisk again until the batter is smooth and all ingredients well incorporated.
  1. Grease your bundt cake tin with butter or baking spray. Fill the greased tin with the batter and position on a tray in the centre of the pre-heated oven.
  2. Bake for approximately 35-40 minutes. Towards the end of the baking time test to see if the cake is cooked by piercing it with a clean skewer. When ready the cake should appear golden brown on the outside.The
  3. Allow the cake to cool on a cooling rack and serve with a dusting of icing sugar.

Cooks tips:

Dried, spiced orange slices make a beautiful winter garnish!