This olive oil cake dense and rich, imbued with the flavors of the Mediterranean. According to Portuguese food writer, David Leite, you should make this cake a day in advance as it gets better with age. Also, you should use a light colored bundt pan so your cake does not turn too brown while baking.
1 ½ cups extra virgin olive oil
1 ½ cups orange juice, preferably freshly squeezed
3 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 ¾ teaspoons kosher salt
3 cups granulated sugar
3 zest of oranges
1 cup confectioner sugar
2 teaspoons of orange juice
For the full recipe, click here
Photo by: veganbaking.net
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