I have become a fan of cakes that use olive oil instead of butter – like this one. They are always very moist and never fail – like this easy to make cake. The bundt cake mould also lends itself to decorative icing and easy slicing. All a bonus in my book.
- 11/2 cups caster sugar
- 4 large eggs
- 1 cup extra virgin olive oil
- 21/2 cups wholemeal self raising flour
- 1 level teaspoon baking powder
- 1/2 teaspoon salt
- 1 apple grated. It really doesn’t matter what kind you use and the skin can be left on.
- 1/2 teaspoon ground cinnamon
- 1 cup blueberries. You can substitute and kind of berries – I used frozen raspberries for this one.
- Turn oven on to 180oC
- Spray bundt cake with cooking oil – this way the cake won’t stick – trust me.
- Grate apple and mix with a bit of lemon juice to stop it going brown.
NOTE: I use the grating plate on the food mixer to do this and then put the mixing blade in to finish making the cake – less washing up!
- Mix sugar and eggs in food processor until smooth and creamy.
- Add olive oil and combine.
- Add flour, salt, cinnamon, grated apple, baking powder and pulse to combine.
- Add berries and pulse a couple of times to combine – DONT BEAT!.
- Pour into prepared tin and bang a couple of times on the bench top to even out the mixture.
- Bake in preheated oven for up to 50 minutes. Check after 40. A skewer chould come out clean.
I make a simple drizzle icing with pure icing sugar and lemon juice. You don’t need much lemon juice You want a soft paste. Spoon onto the cake when it is completely cool. Everyone loves this cake so make sure you save a piece for yourself.
I can’t think about BUNDT CAKES without thinking about that scene from My Big Fat Greek Wedding where the in-laws turn up to the Greek family pre-wedding barbecue bearing a bundt cake. The Greek matriarchs were mystified “why is she bringing a cake with a hole in it”?