Bundt Cake with Syrup

Olive Oil and Orange Cake with Saffron Honey

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

David Cook

Servings

8

Prep Time

20 minutes

Cook Time

50 minutes

Category

Dessert

This special cake is a real treat for special events, birthdays or anniversaries!

Olive Oil and Orange Cake with Saffron Honey

Ingredients

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    • 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

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    • 2 T. hot water

    • ¼ C. honey

    • ¼ C. sugar

    • 1 T. orange blossom water

    Directions

    1. Preheat oven to 350 degrees.

    2. In a bowl, combine the eggs and sugar and beat with a whisk until thick.  Add the olive oil and combine well.

    3. 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.

    4. 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.

    5. 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!
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