Originally posted January 02, 2012

Mom's Olive Oil Orange Bundt Cake

Mom's Olive Oil Orange Bundt Cake by belinda

This cake is delicious, moist and simple. My roommate turned me onto these baking sprays that have some kind of oil-and-flour-in-one that are perfect to use on bundt pans and such: http://www.parwaytryson.com/index.php?option=com_content&view=article&id=62&Itemid=51


  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs, separated
  • 2 cups granulated sugar
  • 1 cup plain yogurt
  • 3/4 cup good quality extra virgin olive oil
  • Freshly grated zest of 2 oranges
  • 1 teaspoon vanilla paste or 1 1/2 teaspoons of pure vanilla extract
  • 1/4 cup confectioners' sugar, sifted for dusting


Preheat the oven to 350 degrees F. Generously spray the inside of a 10 inch Bundt pan with nonstick cooking spray; alternatively, butter it well, dust it with four and knock out the excess flour.

In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment, bea the egg yolks until they are pale and light; slowly pour in the sugar until it is completely incorporated. Add the yogurt and olive oil and mix until thoroughly combined. Add the orange zest and vanilla, and mix until just incorporated.

Add the flour mixture to the wet ingredients in two parts, beating after each addition or until just combined (this will take about 10 seconds). Scrape down the bowl and beat again for 5 seconds.

In another large bowl, beat the egg whites until stiff peaks form. Scoop 1 cup of the egg whites into the batter. use a rubber spatula to gently fold them in. After about 30 seconds of folding, add the remaining egg whites and gently fold until they are almost completely combined. Do not rush the folding process.

Pour the batter into the prepared pan and bake for 40 - 50 minutes, rotating the pan halfway through the baking time, or until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan (I sometimes use and offset spatula for this) and turn it onto the rack. Just before Serving, dust the cake with the confestions sugar. The cake can be stored at room temperature, covered tightly for about 3 days.

To Glaze or Not to Glaze

Throughout Renato's entire childhood, he enjoyed this cake sans glaze. I can only assume that his mom thought that a glaze was unnecessary and too sweet. However, I will admit that this quick and easy orange glaze makes a great visual and is a great way to use up the oranges you zested for the cake.

2 cups confectioners' sugar
1/4 cup of fresh orange juice

In a large bowl, whisk together the confectioners' sugar and orange juice until the glaze is pourable. (If it is too thick, add a few more drops of orange juice. If it is too think, add a few more tablespoons of confectioners' sugar. Drizzle the glaze along the crown of the Bundt, allowing it to drip down the sides. Allow the glaze to set before serving.

1.5 hours



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Adapted from

Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito

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