1. Preheat the oven to 160°C (325°F). Grease the bundt cake tin* with some butter and dust with some flour. Set aside.

2. Add the olive oil, eggs, orange zest, juice, sour cream, and sugar to a large bowl and mix until well combined. Mix the flour with baking powder and salt and add to the bowl – mix until just combined. Pour the batter into the prepared bundt pan and bake for about 60 minutes – check with a wooden skewer and remove the cake from the oven if the skewer comes out clean. Let cool down in the tin for about 10-15 minutes, then remove it carefully and let it cool down completely on a wire rack.

3. For the glaze, mix the confectioners‘ sugar with vanilla extract and the heavy cream – start with one tablespoon of heavy cream and add more if needed. The glaze should not be too runny. Glaze the cooled cake and let dry a bit. Decorate with orange slices (optional) and serve.