Orange and Olive Oil Bundt with a Dark Chocolate Glaze

A devlishly soft, citrusy sponge enrobed in a decadent dark chocolate glaze.

This cake is so soft and tender, thanks to the use of olive oil. For me, orange and olive oil are a match made in heaven. The floral nature of the olives pairs beautifully with the citrussy oranges to produce a rather unique texture.

This recipe flavour profile is inspired off my whole orange, cardamom and polenta cake. This is our go to celebration cake, when we need something gluten free. This cake simplifies matters quite a bit however, with just using the zest and juice, as opposed to the entire orange.

Speaking of matches made in heaven, I wanted to add a frosting to this cake, but was unsure of what to add. Another classic combo of chocolate and orange came to mind. I was a bit nervous about the olive oil thrown into the mix, but took a leap of faith and drown the cake in a deliciously, decadent (and super simple) chocolate glaze. The complexity of all three flavours were just superb!

Whilst the flavours are really outstanding, I am equally proud of how simple this cake is to make – both the cake itself, and the glaze. Simply place everything into a bowl and mix, and then pop it into the oven.

If you make this recipe, please share it with me by tagging me on Instagram @adventureswithsugar or on Facebook at Adventures with Sugar. Please also leave a comment below to let me know how you got on with the recipe.

FOR THE ORANGE AND OLIVE OIL BUNDT

• 180ml olive oil
• 3 large eggs
• 1 tablepoon orange zest
• 60ml orange juice
• 250g full fat yogurt
• 350g caster sugar
• 300g self raising flour
• butter and flour to grease the pan

METHOD

1. Pre heat the oven to 160 degrees celcius. Brush a 12 cup bundt tin with melted butter and place in the fridge for 5 minutes for the butter to firm up. Then lightly coat the inside of the buttered tin with flour, making sure to tap out any excess flour.
2. Rub the sugar and the orange zest together to release the oils.
3. Then add the oil, orange juice and full-fat yogurt to the bowl and mix. Finally, add in the flour and stir until the batter comes together.
4. Place into your bundt tin and bake for 50 – 55 minutes, or until a skewer inserted comes out clean.
5. Let the cake cool in the tin for 15 minutes. Then give it a few confident taps onto the counter to loosen the cake from the tin, before flipping it over onto a cooling rack to completely cool.

FOR THE DARK CHOCOLATE GLAZE

• 200g 70% dark chocolate
• 100g salted butter, softened
• 90g golden syrup
• 1 teaspoon vegetable oil

METHOD

1. Place the chocolate, butter and golden syrup into a bowl and melt in the microwave in short 20 second bursts, until everything is melted.
2. Lastly stir in the oil.
3. Let the glaze cool for 15minutes until it is at around room temperature.
4. Place a tray under the cooling rack, on which the cake is on and pour the glaze all over the cake, making sure to scrape off any excess and cover any bare spots.
5. Let the glaze set for about an hour, before slicing and enjoying.

Recipe by adventureswithsugar.com