Olive Oil Cake

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Prep Information

Prep Time

15 minutes

Cook Time

45 minutes

Serves

16 people
Moist lime and lemon bundt yoghurt cake, white rustic wooden background. Shallow depth of field.

Ingredients

 
  • 3 large eggs
  • 1-1/2 cups sugar
  • 3/4 cup Frantoio Leccino extra virgin olive oil
  • 3/4 cup ground almonds
  • 1/2 cup 2% milk
  • 4 teaspoons grated orange zest
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup confectioners' sugar
  • 2 to 3 tablespoons orange juice
  • Sliced almonds, toasted, optional
 

Instructions

  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Gradually beat in oil. Beat in ground almonds, milk, orange zest, and vanilla. In another bowl, whisk flour, baking powder, and salt; fold into the egg mixture. Transfer batter to prepared pan, spreading evenly. Bake until a toothpick inserted in the cake comes out clean, 45-50 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely.
  2. For the icing, in a small bowl, whisk confectioners’ sugar and enough orange juice to achieve drizzling consistency. Drizzle over cake. If desired, sprinkle with almonds.
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