This cake has the rich, dense texture of a traditional olive oil cake, with lighter flavors of our honey and saffron syrup.
Olive Oil and Orange Cake with Saffron Honey
Olive Oil and Orange Cake with Saffron Honey
Rated 5.0 stars by 1 users
Category
Dessert
Servings
8
Prep Time
20 minutes
Cook Time
50 minutes
This special cake is a real treat for special events, birthdays or anniversaries!
David Cook
Ingredients
-
4 eggs
-
1 ½ C. sugar
-
1/3 C. olive oil
-
2 ¼ C. flour
-
2 tsp. baking powder
-
Pinch salt
-
1/3 C. orange juice
-
1 orange, zested
-
1 tsp. vanilla
-
2 T. hot water
-
¼ C. honey
-
¼ C. sugar
-
1 T. orange blossom water
For The Cake
For The Syrup
Directions
Preheat oven to 350 degrees.
In a bowl, combine the eggs and sugar and beat with a whisk until thick. Add the olive oil and combine well.
Add the flour, baking powder, salt, orange juice and zest, and vanilla. Stir in well but do not overwork – a couple small lumps in the batter is ok. Let the batter rest for 5 mintues.
Prepare a bundt pan by either spraying or by liberally greasing the pan and coating lightly with flour. Pour the batter into the pan and bake for 40-45 minutes or until a toothpick inserted in the center removes clean. Allow the cake to cool for 10 minutes and invert onto a flat surface or plate. Drizzle with the honey saffron syrup.
To make the syrup – while the cake is baking, add the saffron and hot water to a small saucepan and let sit for 10 minutes. Add the honey, sugar, and orange blossom water and combine over low heat until a syrup is made. Drizzle over the finished cake!