OLIVE OIL BUNDT CAKE WITH BEET SWIRL
Sweet roasted beets and extra-virgin olive oil add earthiness to this delicate Bundt cake, a baking project that promises stunning results. Roasting the beets beforehand concentrates their sweetness, and stacking thick layers of batter - one flavored with olive oil, the other with beets - creates bold swoops of red within the baked cake. Allow the cake to cool completely before slicing to avoid blurring the lines. Because of its lightly sweet notes, this cake is equally at home at breakfast or brunch, as a snack or dessert. To dress it up further, serve with lightly sweetened whipped cream or crème fraîche.
Provided by Jerrelle Guy
Categories cakes, dessert
Time 2h15m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. On the baking sheet, toss the beets with the 2 tablespoons oil and 1/2 teaspoon salt until coated. Roast until fork-tender, tossing halfway through, 30 to 40 minutes. Let beets cool to room temperature.
- Once cooled, transfer beets to a food processor and pulse until puréed, scraping down the sides of the bowl as needed. Transfer to a medium bowl. Lower the oven temperature to 325 degrees.
- Grease the inside of a 10-inch Bundt pan with oil, dust with flour, then invert the pan over the sink and tap it gently to discard excess flour. Set aside. In another medium bowl, combine the milk, lemon zest and juice and let sit until curdled, 1 or 2 minutes. Whisk in the eggs, then whisk in the remaining 1 1/2 cups oil and set aside.
- Sift the 3 1/2 cups flour with the granulated sugar, baking powder, baking soda and the remaining 1 teaspoon salt into a large bowl and whisk to blend. Make a well in the center and pour in the wet ingredients, continuing to whisk, beginning in the middle and moving outward, until just combined. Transfer 2 cups of the batter to the bowl with the cooled beet purée and gently fold it in until combined.
- Pour about half of the plain batter into the base of the prepared Bundt pan. Next, pour half the beet batter on top, followed by half the remaining plain batter. Top with another layer of the remaining beet batter, then a final layer of the remaining plain batter. Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
- Remove the cake from the oven, release it from the edges of the pan using a butter knife, and allow it to cool, 5 minutes. Carefully invert the cake onto a serving tray to cool completely. (The cake's swirls come out more clearly if you let the cake rest for a few hours, or ideally, overnight.) Dust with confectioners' sugar before serving.
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 24 grams, Carbohydrate 31 grams, Fat 30 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 327 milligrams, Sugar 29 grams, TransFat 0 grams
ALMOND OLIVE OIL BUNDT CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 servings
Number Of Ingredients 13
Steps:
- Make the cake: Preheat the oven to 325 degrees F. Brush a 10- to 12-cup Bundt pan with olive oil; dust with flour and tap out the excess. Whisk the all-purpose flour, almond flour, baking powder and salt in a medium bowl; set aside.
- Combine the granulated sugar and eggs in a large bowl; beat with a mixer on medium-high speed until thick and pale yellow, about 3 minutes. Reduce the mixer speed to medium and slowly beat in the olive oil until the batter is smooth. Beat in the vanilla and almond extracts. Reduce the mixer speed to low; beat in the flour mixture in two additions, alternating with the almond milk, until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the middle comes out with a few moist crumbs, 50 to 60 minutes. Transfer to a rack and let cool 15 minutes in the pan. Loosen with an offset spatula, then invert onto the rack to cool completely.
- Make the glaze: Whisk the confectioners' sugar and 2 tablespoons milk in a bowl until smooth; stir in the remaining 1 tablespoon milk if the glaze is too thick. Spoon the glaze over the cake, letting it drip down the sides. Sprinkle with pomegranate seeds and chopped almonds. Let the glaze set, about 20 minutes.
OLIVE OIL CAKE
A good olive oil cake isn't overly sweet, so it can just as easily be a breakfast treat or an afternoon snack as a dessert. -Lisa Kaminski, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Gradually beat in oil. Beat in ground almonds, milk, orange zest and vanilla. In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer batter to prepared pan, spreading evenly. Bake until a toothpick inserted near the center comes out clean, 45-50 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely. For icing, in a small bowl, whisk confectioners' sugar and enough orange juice to reach a drizzling consistency. Drizzle over cake. If desired, sprinkle with almonds.
Nutrition Facts : Calories 279 calories, Fat 14g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 152mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
BLOOD ORANGE & OLIVE OIL BUNDT CAKE
Using a bundt tin, gives a stunning effect to this zesty cake with light olive oil sponge and decadent white chocolate and blood orange glaze
Provided by Edd Kimber
Categories Dessert, Treat
Time 1h25m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4 and grease a 2.5-litre bundt tin with the cake release spray or butter.
- Put the sugar, eggs and zest in a large bowl and whisk with an electric hand whisk for about 10 mins until thick and pale. With the mixer on medium-low speed, pour in the juice and oil, mixing until fully combined. Sieve the flour into the bowl and whisk until just combined to a smooth batter. Pour into the prepared tin, place on a baking tray and bake in the oven for 35-40 mins or until a skewer inserted into the cake comes out clean. Allow to cool for 5 mins before carefully turning out onto a wire rack to cool completely.
- To make the glaze, put the chocolate in a heatproof bowl over a pan of barely simmering water, stirring occasionally. Once the chocolate has melted, pour in the blood orange juice and stir to combine. Remove the bowl from the heat and leave to cool, then chill until the glaze is thick but still pourable. Once the glaze is at the desired consistency, pour over the cake, allowing it to drip down the sides. Sprinkle the orange zest over to finish. Will keep in an airtight container for 3-4 days; can be frozen for up to 3 months.
Nutrition Facts : Calories 340 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
ONE-BOWL RICOTTA OLIVE OIL POUND CAKE
This easy one-bowl cake recipe from Melissa Clark makes a gorgeous golden-topped cake with a moist crumb that's deeply imbued with orange zest and olive oil.
Provided by Melissa Clark
Yield Serves 8
Number Of Ingredients 11
Steps:
- Heat the oven to 350ºF. Lightly grease a 9×5" loaf pan or a 10-12-cup Bundt pan (or spray with nonstick cooking spray). If using a loaf pan, line it with parchment paper, leaving about 2" of excess on each side to help you lift the cake out of the pan. If using a Bundt, sprinkle the inside of the pan with sugar, including the center cone.
- In a large bowl, whisk together the eggs, ricotta, and sour cream until combined. Add the oil and vanilla and mix until well blended. Whisk in the sugar, baking powder, salt, and zest until well combined. Using a rubber spatula, fold in the flour until just incorporated.
- Scrape the batter into the prepared pan and smooth the top with the spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 50-65 minutes for the loaf pan, 40-55 minutes for the Bundt, rotating the pan halfway through baking.
- Transfer to a wire rack and let the cake cool in the pan for at least 1 hour before unmolding and slicing.
More about "olive oil bundt cake with beet swirl recipes"
OLIVE OIL BUNDT CAKE WITH BEET SWIRL - LACTOSE-FREE GIRL
From lactosefreegirl.com
Estimated Reading Time 4 mins
CHERRY OLIVE OIL BUNDT CAKE - FAMILYSTYLE FOOD
From familystylefood.com
BEST OLIVE OIL CAKE RECIPE - HOW TO MAKE OLIVE OIL …
From delish.com
CITRUS AND OLIVE OIL BUNDT CAKE - MOIST, LIGHT, FLUFFY, …
From errenskitchen.com
RECIPE: OLIVE OIL BUNDT CAKE | CBC LIFE
From cbc.ca
STRAWBERRY HIBISCUS SWIRL BUNDT CAKE | LOVE AND OLIVE OIL
From loveandoliveoil.com
ORANGE OLIVE OIL BUNDT CAKE - A LOVE LETTER TO FOOD
From alovelettertofood.com
OLIVE OIL BUNDT CAKE RECIPE - WILL PRUNTY - FOOD & WINE
From foodandwine.com
5/5 (1)Category CakeServings 12Total Time 2 hrs 15 mins
- Preheat the oven to 325° and butter and flour a 10-cup bundt pan. In a bowl, using a handheld electric mixer, beat the eggs with the sugar and orange zest at medium-high speed until smooth. Gradually beat in the olive oil until creamy, about 2 minutes. In a small bowl, whisk the cake flour with the baking powder and salt. Add the dry ingredients to the egg mixture in 3 batches, beating on medium speed between additions.
- Scrape the batter into the prepared pan and bake in the center of the oven for about 1 hour, until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 15 minutes, then invert onto a rack. Let the cake cool completely before cutting into slices and serving.
LEMON OLIVE OIL BUNDT CAKE - MADISON EATS FOOD TOURS
From madisoneatsfoodtours.com
ITALIAN BLOOD ORANGE OLIVE OIL BUNDT CAKE | SHOCKINGLY DELICIOUS
From shockinglydelicious.com
ROSEMARY CITRUS OLIVE OIL BUNDT CAKE — FIX FEAST FLAIR
From fixfeastflair.com
DELIGHTFUL REPAST: OLIVE OIL FIG CAKE - EASY LOAF OR BUNDT CAKE
From delightfulrepast.com
BEETS RECIPES - NYT COOKING
From cooking.nytimes.com
LEMON ZEST, OLIVE OIL TAKE BUNDT CAKE IN ANOTHER DIRECTION
From chron.com
OLIVE OIL BUNDT CAKE | LEMON HONEY GLAZE - THIS ITALIAN KITCHEN
From thisitaliankitchen.com
OLIVE OIL BUNDT CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
OLIVE OIL ORANGE BUNDT CAKE - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
RECIPE: OLIVE OIL BUNDT CAKE - BEST RECIPES EVER
From cbc.ca
LIGHT & FLUFFY OLIVE OIL BUNDT CAKE - ZELOS™ AUTHENTIC GREEK ARTISAN
From zelosgreekartisan.com
12 OLIVE OIL CAKE RECIPES TO SATISFY YOUR SWEET TOOTH
From allrecipes.com
OLIVE OIL CAKE - PREPPY KITCHEN
From preppykitchen.com
CHOCOLATE OLIVE OIL BUNDT CAKE - EMILY LAURAE
From emilylaurae.com
OLIVE OIL BUNDT CAKE WITH BEET SWIRL RECIPE
From pinterest.com.au
SWEET POTATO CAKE | SWEET POTATO & OLIVE OIL BUNDT CAKE
From balancedbybri.com
OLIVE OIL BUNDT CAKE WITH BEET SWIRL RECIPE | RECIPE | FOOD …
From pinterest.co.uk
ORANGE OLIVE OIL BUNDT CAKE WITH ORANGE ROSEMARY SYRUP
From katysfoodfinds.com
OLIVE OIL BUNDT CAKE WITH BEET SWIRL RECIPE - NYT COOKING
From mastercook.com
ANOTHER NYT VILE RECIPE- OLIVE OIL BUNDT CAKE WITH BEET …
From datalounge.com
BERRY-SWIRL OLIVE OIL CAKE BY THEFEEDFEED | QUICK & EASY RECIPE
From thefeedfeed.com
OLIVE OIL ALMOND BUNDT CAKE WITH BERRIES + BASIL SUGAR {VEGAN}
From theflouredkitchen.com
OLIVE OIL, LEMON, AND YOGHURT BUNDT CAKE - CLOUDY KITCHEN
From cloudykitchen.com
MOIST OLIVE OIL CHOCOLATE BUNDT CAKE - SCIENTIFICALLY SWEET
From scientificallysweet.com
APPLE AND OLIVE OIL BUNDT CAKE RECIPE - RACHAEL COYLE - FOOD
From foodandwine.com
OLIVE OIL BUNDT CAKE WITH PECAN STREUSEL - SUGAR DISH ME
From sugardishme.com
CHOCOLATE OLIVE OIL BUNDT CAKE - THE FLOURED TABLE
From theflouredtable.com
You'll also love