Citrus Bundt Cake

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It’s officially baking season and I’ve been on the look out for different desserts to add to my holiday menus.  This Citrus Bundt Cake is light with a lemony flavor.  The rosemary and orange add a floral note and the crystallized rosemary springs look festive on top.

This recipe comes from

Rosemary, Olive Oil and Orange Cake

Ingredients:

Crystallized rosemary:

  • 10 small rosemary sprigs
  • 1 egg white, lightly whisked
  • 2 teaspoons granulated or superfine sugar

For the cake:

  • 1-2 tablespoons of butter for greasing the pan
  • 2 cups all-purpose flour and as needed to flour the pan
  • ¾ cup olive oil
  • ½ cup plus 1 teaspoon sugar (caster sugar)
  • 1 tablespoon finely grated orange zest (from about 1 1/2 oranges)
  • 1 ½ tablespoons finely chopped rosemary leaves
  • 2 large eggs
  • ½ cup sour cream
  • 2 teaspoons baking powder
  • ¼ teaspoon salt

For the orange icing:

  • 1 ½ tablespoons freshly squeezed orange juice
  • 2 ½ teaspoons freshly squeezed lemon juice
  • 1 ¾ cups sifted confectioners’ sugar

                                                                             PREPARATION

  1. Prepare the crystallized rosemary a few hours ahead: Brush rosemary on all sides with a little of the egg white and then dip it in the sugar to lightly coated  sides. Set aside on a wire rack to dry. Repeat with remaining rosemary.
  2. Heat oven to 325 degrees. Generously grease and flour a 9-inch Bundt pan and refrigerate for 10 minutes. Combine olive oil,  sugar, orange zest and chopped rosemary leaves in the bowl of an electric mixer fitted with the whisk attachment or blend by hand. Whisk on medium speed until combined, and then add eggs, one at a time. Whisk for another minute and then add sour cream and mix until combined on low speed.
  3. Sift flour, baking powder and salt together into a small bowl. Add the dry ingredients to the olive oil mixture and mix until combined. Increase speed to high and whisk for 1 minute.
  4. Scrape batter into the Bundt pan and smooth the top with a small spatula. Bake for 30 to 35 minutes or until cake is cooked and a skewer inserted into the middle comes out clean. Remove from oven and let cool for 10 minutes before inverting onto a serving plate.
  5. Prepare the icing: In a small bowl, whisk together orange juice, lemon juice and confectioners’ sugar until smooth. When the cake has cooled, drizzle icing on top, allowing it to drip down the sides of the cake, then top with the crystallized rosemary and serve.                   Recipe adapted from  

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