When I told a friend of mine that I was making a cake that evening, her face lit up. “What kind?” she asked.
“It’s a citrus-scented olive oil bundt cake,” I said.
Her face fell. “That doesn’t sound good,” she said, cringing.
There’s not much to say in response when someone visibly recoils from your baking adventures, but I assured her that it would be good. I didn’t bring her a piece to try, though.
Her loss, because this cake was superb. It’s not too heavy, not too light, not too sweet, just spiced enough, and really quite sophisticated. The olive oil didn’t have a pronounced flavor, but the whole wheat pastry flour (which you don’t have to use) gave it a wholesome, crumbly texture and well-rounded flavor reminiscent of cornmeal.
This recipe made a rather huge amount of cake — but I guess that’s kind of the deal with bundt cakes. I think you could halve the recipe and bake it a 9×5 loaf pan instead; that’s probably what I will try next time.
2 1/2 C. sugar
1 1/2 C. fat-free milk
4 large egg whites
1 large egg
1/2 C. olive oil
2 T. grated lemon zest
3 T. fresh lemon juice
1 1/4 C. all-purpose flour
1 C. whole wheat pastry flour (or all-purpose flour)
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. ground coriander
1/4 C. orange marmalade
2 T. powdered sugar
Preheat oven to 350. Grease and flour 12-cup bundt pan.
In a large bowl whisk the sugar, milk, egg whites, egg, olive oil, lemon zest, and lemon juice until well blended. (I used the whisk attachment on my stand mixer.)
In a medium bowl whisk the dry ingredients together. Whisk into olive oil mixture just until blended.
Pour into prepared bundt pan. Note: the batter will seem very thin and will come up almost to the tippy-top of the pan — don’t be alarmed. It bakes up right nice.
Bake 50 – 55 minutes or until wooden pick inserted in center comes out clean. Transfer cake to cooling rack and cool completely in pan. Remove cake from pan and place on rack. Place orange marmalade in a microwave safe bowl and cover with wax paper. Microwave 1 minute. Stir and spoon hot marmalade carefully over cake. Cool completely. Sprinkle with powdered sugar.