Name: Madeira Bundt Cake
Prep time: 15 min
Cook time: 1 h
Total time: 2 h
Ingredients: 3/4 cup (180ml) olive oil; 2 large eggs; 1 1/2 tbsp. orange zest (from organic orange); 1/4 cup (60ml) fresh orange juice; 10 oz. (280g) sour cream; 1 1/2 cups (300g) sugar; 2 1/4 cups (300g) all-purpose flour; 3 tsp. baking powder; 1/2 tsp. salt; 1 cup (130g) confectioners’ sugar; 1/2 tsp. vanilla extract; 1-3 tbsp. heavy cream; fresh orange slices (or candied)

Description

Delicious and juicy tea cake with a really nice orange flavor: Madeira Bundt Cake!

Ingredients

Scale

For the batter

3/4 cup (180ml) olive oil
2 large eggs
1 1/2 tbsp. orange zest (from organic orange)
1/4 cup (60ml) fresh orange juice
10 oz. (280g) sour cream
1 1/2 cups (300g) sugar
2 1/4 cups (300g) all-purpose flour
3 tsp. baking powder
1/2 tsp. salt

For the glaze

1 cup (130g) confectioners’ sugar
1/2 tsp. vanilla extract
1–3 tbsp. heavy cream

For the decoration (optional)

fresh orange slices (or candied)

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Instructions

Preheat the oven to 325°F (160°C). Grease the bundt cake tin with some butter and dust with some flour. Set aside.
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 carefully and let cool down completely on a wire rack.
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.

Notes

Enjoy baking!

Nutrition

Serving Size: 12