Using olive oil in baking is becoming increasingly popular, and for good reason. Olive oil adds a unique flavor profile, moisture, and a tender crumb to cakes. It is also a healthier fat option compared to butter, making it a great choice for those looking to indulge without the guilt. The fruity notes of high-quality extra virgin olive oil complement the citrus flavors beautifully, enhancing the overall taste of the cake.

To make this delicious cake, you will need the following ingredients:

4 to 5 large navel oranges (for zest and juice)
3 cups granulated sugar
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 3/4 teaspoons kosher salt
5 large eggs
1 1/2 cups mild, fruity extra-virgin olive oil
Confectioners' sugar (for dusting)

To elevate your cake, consider adding a simple citrus glaze made from:

1 cup powdered sugar
2 tablespoons fresh orange juice
1 tablespoon almond milk (or any non-dairy milk)

Preheat the Oven: Start by preheating your oven to 350°F (180°C). Grease a 12-cup Bundt pan with nonstick spray and set aside.

Zest and Juice the Oranges: Finely grate the zest of 3 oranges into a bowl and rub it into the sugar. Squeeze the juice from the remaining oranges until you have about 1 1/2 cups of juice.

Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.

Beat the Eggs: In a separate bowl, beat the eggs on medium-high speed until combined. Gradually add the orange sugar mixture and continue to beat until thick and pale yellow.

Combine Ingredients: Alternate adding the flour mixture and olive oil to the egg mixture, starting and ending with the flour. Slowly drizzle in the orange juice until the batter comes together.

Bake the Cake: Pour the batter into the prepared Bundt pan and bake for about 1 hour and 10 minutes, or until a cake tester comes out with a few moist crumbs. Let it cool in the pan for 15 minutes before transferring it to a wire rack.

Make the Glaze: In a small bowl, whisk together the powdered sugar, orange juice, and almond milk until smooth. Drizzle it over the cooled cake.

Serve and Enjoy: Dust with confectioners' sugar before serving. This cake is best enjoyed the day after baking, as the flavors continue to develop.

Quality Olive Oil: Use a mild, fruity extra-virgin olive oil for the best flavor. Avoid oils that are too peppery.
Greasing the Pan: Ensure the Bundt pan is well-greased and floured to prevent sticking.
Patience is Key: Allow the cake to cool completely before removing it from the pan to maintain its shape.

Olive oil contributes to a moist and tender crumb, making the cake rich and satisfying. It also helps in keeping the cake fresh for a longer time compared to butter-based cakes.

While you can substitute other oils, such as vegetable or canola oil, the flavor profile will differ. Olive oil adds a unique fruity note that complements the orange flavor beautifully.

This Orange Olive Oil Bundt Cake can easily be made gluten-free by substituting all-purpose flour with a gluten-free blend. Additionally, you can use almond milk or another non-dairy milk to cater to dairy-free diets.

The Orange Olive Oil Bundt Cake is a delightful combination of flavors and textures that will impress your guests and satisfy your sweet tooth. With its easy preparation and the health benefits of olive oil, this cake is a fantastic addition to any dessert table. Whether for a family gathering or a special occasion, this cake is sure to be a hit. So gather your ingredients and enjoy baking this citrusy delight!