Olive Oil Bundt Cake with Tangerine Glaze

by Cathy Pollak
Print Email

Olive Oil Bundt CakeI'm wishing a Happy Hanukkah to all of our Jewish friends. Since Hanukkah celebrates the miracle of the oil that burned for eight days the Jewish people celebrate with foods that include oil.

Fried foods like potato pancakes (“latkas” in Yiddish) and doughnuts (“sufganiyot” in Hebrew) are traditional Hanukkah treats because they are cooked in oil and remind the Jewish people of the miracle of the holiday. So why not an olive oil cake!! Instead of butter, oil is used to create this beautiful dessert. And best of all, no mixer is required. We also have some other great Hanukkah recipes for you to enjoy.

And the tangerine glaze…wow. I have a whole bowl of Satsumas on the counter, and they are as juicy as can be. Perfect to squeeze and bake into this cake and glaze.

This is pure Mediterranean love and would be beautiful to take to a party. It’s hard to tell with the glaze on, but I baked this Bundt in my new Nordic Ware Fleur de Lis Pan. The cake popped out so easily with every detail of the pan showing. It was stunning and would look amazing with just powdered sugar.

Olive Oil Bundt Cake with Tangerine Glaze

Recipe from: Adapted from Cooking Light | Serves: Serves 10-12

Ingredients:

For the cake:

cooking spray
2 Tablespoons all-purpose flour
2-1/2 cups granulated sugar
1-1/2 cups whole milk
1/2 cup extra virgin olive oil
3 Tablespoons tangerine juice

3 large eggs
2-1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda

For the glaze:

2 cups confectioners' sugar
2 Tablespoons butter, melted
2 Tablespoons tangerine juice

Directions:

  • Preheat oven to 350 degrees F. Coat a 10-cup Bundt pan with cooking spray; dust with 2 Tablespoons all-purpose flour. Get rid of any excess flour in the pan. Set aside.
  • Combine granulated sugar, milk, oil, juice and eggs in a large bowl. Whisk until all is incorporated.
  • Spoon 2-1/4 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt and baking soda; stir well with a whisk. Add flour mixture to oil mixture , stirring with a whisk until smooth. Pour batter into prepared pan. Bake for 55 minutes or until golden brown and cake begins to pull away from sides of pan. Cool completely on wire rack before inverting onto a plate.
  • For the glaze, combine sugar, juice and butter, stirring well. Add more juice if too thick. Pour over cooled cake.

Cathy runs her own vineyard and winery in the Willamette Valley of Oregon.  She is a food writer for Davis Life Magazine and blogs daily about wine, food and everyday living.  She lives with her husband and two sons.  You can visit her at noblepig.com.

Add comment


Security code
Refresh

 

restaurant news

"Breakfast at Berthillon"
Paris
by Brenda Athanus

paris_france-interior.jpg When was the last time you ate something that made time stop and took you back to your childhood? Berthillon  in Paris is a dreamy ice cream shop on the Isle St. Louis that will do just...

Read more...
Seattle's Best: Salumi Artisan Cured Meats
Washington
by Amy Sherman

meatballsandwichsalumiHave you been to Seattle? If you have, perhaps you've experienced what I have--that everyone there is awfully nice. I don't mean to generalize but from all of my visits over the years including a...

Read more...
Word of Mouth: San Gabriel’s Chung King
Southern California
by David Latt

chungkingextFinding a great restaurant isn’t easy. I read hundreds of reviews and clip the best ones but they usually just languish in a file. I would never have gone to Chung King but for Jonas Goodman....

Read more...
Snapshot: Za at Kendall Square in Cambridge, MA
Boston
by Kitty Kaufman

zasaladWe've had lunches up and down Third Street and we like eating outside. Le bébé is now a contributing eater and she gives Za her approval for whatever she got her hands on which was everything on...

Read more...