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Olive Oil Bundt Cake with Tangerine Glaze

by Cathy Pollak
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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:

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.

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