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Desserts
Soft Olive Oil Bundt Cake with Orange and Lemon
A ring cake made with extra virgin olive oil instead of butter: it stays soft for longer and carries a depth of flavour butter simply doesn't give. Minnelea Extra Orange and Lemon Marmalade goes in by the spoonful and gets marbled with three passes of a skewer, not one more. The crushed wild fennel is optional, but it is what makes the cake unmistakably Cilento.
Method
- Heat the oven to 175 degrees (350°F), conventional setting. Butter and flour a 22 cm bundt tin carefully, the central funnel included: that is where ring cakes stick.
- Whisk the eggs with the sugar for 6 minutes, until pale, foamy and tripled in volume.
- Pour in the extra virgin olive oil in a thin stream, very slowly, still whisking: you are building a stable emulsion. Tip it in all at once and the batter splits and the cake stays flat. Then add the yogurt, the salt and the crushed fennel seeds.
- Sift the flour and baking powder and fold them in with a spatula in three additions, using wide bottom-to-top movements. Stop as soon as the batter is smooth.
- Pour two thirds of the batter into the tin, spoon 100 g of Minnelea Extra Orange and Lemon Marmalade all the way round the ring and cover with the remaining batter.
- Push a skewer in and make three wide passes around the ring: that is enough to marble it. Keep going and you end up with an evenly coloured batter and no effect at all.
- Bake for 40 minutes, without opening the oven for the first half hour. Test with a skewer somewhere well away from the veins of marmalade.
- Let it stand for 10 minutes, turn it out onto a rack and let it cool completely. Loosen the remaining 50 g of marmalade with a teaspoon of hot water and brush it over the surface; if you want the glaze, mix the icing sugar with the orange juice and pour it over only once the cake is completely cold, otherwise it soaks in and disappears.
Minnelea products for this recipe
The preserves used in this recipe.
• The oil goes into whisked eggs in a thin stream: this is an emulsion, not just another ingredient to add. Tipped in all at once it collapses the batter.
• Use a light, fruity extra virgin oil. A strong, bitter oil comes through here and overwhelms the citrus.
• Three passes of the skewer, then stop. The marbling is lost by the fourth.
• Storage: under a cake dome, up to 5 days; made with oil it stays soft far longer than a butter cake.
• Allergens: gluten, eggs, milk and dairy (yogurt). Prepared in a home kitchen: traces of nuts are possible.
• Variations: with plant-based yogurt and no eggs (replace with 150 g grated apple and 20 ml of water) it stays soft but comes out denser. With certified gluten-free flours the recipe contains no other sources of gluten among its ingredients — always check labels and cross-contamination.
• FoodPairing — the three pairings we scored: wild fennel 9/10, almond 8/10, ginger 7/10. The brief pointed to almond as the default, but here I chose wild fennel: citrus and fennel are a long-established pairing in southern Italian cooking (orange salad is the proof), and the aniseed note travels through extra virgin olive oil rather than clashing with it — something almond can't manage in an oil-based batter. Almond remains the right partner for the roulade that uses the same jar, where the fat is mascarpone; ginger is a fair call but pushes everything towards heat.
• Plating: the whole ring with one slice already cut, the citrus spiral in view, fine strips of zest and a white enamel plate. A pale Mediterranean background.
A Minnelea recipe built around our Extra Orange and Lemon Marmalade, handmade and preservative-free: real fruit, a short ingredient list, no added pectin.
• Use a light, fruity extra virgin oil. A strong, bitter oil comes through here and overwhelms the citrus.
• Three passes of the skewer, then stop. The marbling is lost by the fourth.
• Storage: under a cake dome, up to 5 days; made with oil it stays soft far longer than a butter cake.
• Allergens: gluten, eggs, milk and dairy (yogurt). Prepared in a home kitchen: traces of nuts are possible.
• Variations: with plant-based yogurt and no eggs (replace with 150 g grated apple and 20 ml of water) it stays soft but comes out denser. With certified gluten-free flours the recipe contains no other sources of gluten among its ingredients — always check labels and cross-contamination.
• FoodPairing — the three pairings we scored: wild fennel 9/10, almond 8/10, ginger 7/10. The brief pointed to almond as the default, but here I chose wild fennel: citrus and fennel are a long-established pairing in southern Italian cooking (orange salad is the proof), and the aniseed note travels through extra virgin olive oil rather than clashing with it — something almond can't manage in an oil-based batter. Almond remains the right partner for the roulade that uses the same jar, where the fat is mascarpone; ginger is a fair call but pushes everything towards heat.
• Plating: the whole ring with one slice already cut, the citrus spiral in view, fine strips of zest and a white enamel plate. A pale Mediterranean background.
A Minnelea recipe built around our Extra Orange and Lemon Marmalade, handmade and preservative-free: real fruit, a short ingredient list, no added pectin.