I tracked down the recipe for this Olive Oil Pound Cake after seeing a photo for the most beautiful bundt cake on Twitter. I suffered some serious bundt pan envy for a while and thanks to Google Translate I was able to get the jist of the recipe as the original recipe is in Spanish. I loved the use of olive oil in the recipe and knew I had to bake it.
The result was a delicious moist cake with ample citrus and vanilla notes. The original recipe mentions that the cake is at its best two days after baking but I have to confess I popped the slices in the freezer the day after baking it as I had to stop eating it. So if someone has the self control to make the cake last that long please let me know if it is at its best after two days.
The recipe calls for the olive oil to be infused with citrus peel and spices for 24 hours. I tweaked the recipe slightly and omitted the spices of cinnamon and star anise and just used a vanilla pod. And I replaced the orange with naartjie (tangerine) peel. You can stick to the original recipe and use orange or replace it with any citrus fruit of your choice. I think lemon would work particularly well and it is available all year round. (The recipe also calls for limes and I always zest limes when they are in season and freeze the zest so I have available during the year).
Another addition is a cup of fortified wine like sherry. I was a bit stumped as to what to use as I did not have any and did not want to buy just for this recipe since I hardly ever drink sherry (much to my friend Conrad’s – who is a sherry connoisseur – dismay). So I replaced the sherry with Amaretto which I think worked perfectly. You can also serve the cake with a glass of Amaretto on crushed ice.
The cake bakes a crown/belly which you need to cut off (and eat) to be able to let the cake stand evenly. Serve the cake simply dusted with icing sugar and fresh berries or citrus segments on the side. Or a chocolate ganache for a more decadent cake.
**GIVEAWAY** One subscriber will receive a bottle of Baleia Extra Virgin Olive Oil. All you need to do is make sure you are a subscriber to the blog (the option to subscribe is to the right of this recipe) and tell me where Baleia Extra Virgin Olive Oil is produced by leaving a comment below before the 4th of September.
*The giveaway is only open to readers based in South Africa*
- To prepare the bundt tin:
- 3 tbsp melted butter
- 1 tbsp flour
- For the pound cake :
- 250ml Baleia Extra Virgin Olive Oil
- the peel of one orange (or other citrus fruit to your taste)
- 1 vanilla pod, split lengthways with a sharp knife
- 380g cake flour
- 10g baking powder
- 1g salt
- 430g sugar
- zest of two limes
- 5 large eggs
- 250ml Amaretto (or sherry)
- icing sugar to decorate and fresh berries to serve
- On the day before, place the olive oil, peel and vanilla bean pod in a saucepan and heat over a medium heat until it reaches 90 degrees C
- Pour the oil into a glass bowl, remove the vanilla pod, scrape out the seeds and return the pod and seeds to the oil
- Cover the oil with plastic wrap and leave to infuse for 24 hours
- Prepare a non stock bundt baking tin by greasing it with butter and dusting with flour
- Turn the pan over discard any loose flour
- Preheat the oven to 180 degrees C
- Sift the flour, baking powder and salt 3 times
- Remove the peel and vanilla pod from the olive oil and use an electric beater to beat the sugar and olive oil until well combined
- Mix in the lime zest
- Add the eggs one by one and beat well after each addition
- Add half the flour and mix with a spatula until well combined
- Add half the Amaretto or sherry and mix well
- Repeat with the remaining flour and Amaretto
- Pour the batter into the bundt tin and bake for about 50 minutes until a skewer comes out clean
- Let the cake stand for at least 15 minutes, unmold and let the cake cool down completely
- Once cooled, slice off the crown/belly and put cut side down on a serving platter
- Serve with a dusting of icing sugar and fresh berries or citrus fruit
- Store the cake in an airtight container
Some more Baking inspiration here
** Disclaimer: Olive oil sponsored by Baleia Extra Virgin Olive Oil
I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples.