Olive oil is made from fresh olives, which are a cla̾s̾sic Mediterranean tree. Because of the cosmetic benefits as well as the impacts of olive oil on health, olive oil is still one of the most well-known names for everyone, especially laďïệs. Oranges are one of the tasty fruits that are high in nutritional value, including vitamin C, fiber, and antioxidants.
The citrus olive oil bundt cake has two primary ingreďïệnts: olive oil and citrus juice. The cake is golden in color and has a smooth, sweet texture, with a whíte chocolate and fresh berry topping. This cake recipe is really simple and easy to create, but it has a unique and delicious flavor. The combination of citrus components and olive oil both have health and beauty benefits, so what are you waiting for? Do not attempt to learn this fantastic cake recipe right away.
FOR THE CAKE:
4 large eggs, at room temperature
1/2 cup extra ṿïŕġïń olive oil
3/4 tsp baking powder
1/4 tsp baking soda
1 tsp vanilla extract
1/2 cup milk, at room temperature
1/2 tsp salt
2 cups cake flour
2 Tbsp fresh citrus zest
1 1/2 cups sugar
1/4 cup freshly squeezed citrus juice
FOR THE TOPPING:
4 ounces whíte chocolate, chopped
Step 1: Preheat the oven to 350 degrees F (177 degrees C), then spray a bundt pan with 10 tiny molds with non-stick spray.
Step 2: Combine cake flour, baking powder, baking soda, and salt in a mixing basin, stir well, and strain the mixture through a sieve to obtain a fine powder.
Step 3: Combine the eggs, sugar, and citrus zest in the bowl of an electric mixer and beat on medium for about 3 minutes, or until the mixture is well blended and light yellow.
Step 4: Keeping the mixer on medium, add the vanilla, olive oil, and citrus juice to the step 3 mixture and beat well until completely incorporated.
Stage 5: Reduce the speed of the mixer to low and split the dry flour mixture from step 2 into three small sections, adding each portion alternately with milk to the wet mixture from step 4 (beginning and ending with the flour mixture), beating until incorporated.
Step 6: Pour the batter into the prepared cake pan and smooth it out evenly with a spatula. To reduce air bubbles, press hard and pan.
Step 7: Bake the cake for 32 to 35 minutes in a preheated oven, or until golden brown and a toothpick inserted in the center of the cake comes out clean.
Step 8: Remove the cake from the oven and cool for about 10 minutes in the mold before gently removing it from the shape and cooling thoroughly on a wire rack.
Step 1: Melt the chocolate in the microwave in the bowl, stirring constantly until the chocolate is smooth.
Step 2: Drizzle chocolate over the cooled cake and tap the cooling rack to help the chocolate melt. To harden the chocolate, place the cake in the refrigerator for 10 to 15 minutes. Add berries to the cake and cut it into slices to serve.
To make the sponge cake dough, place 2 teaspoons of cornstarch in an empty cup, then top with flour. To properly distribute the cornstarch, sift the mixture several times.