Slices of lemon, poppyseed and olive oil bundt on pink plates with gold forks, from above

Cakes & Cupcakes

Lemon, Poppyseed and Olive Oil Bundt

This is a super soft bundt, with a fruity undertone from the olive oil, tang from the lemon and sweetness from the white chocolate ganache.

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An unglazed lemon, poppyseed and olive oil bundt on a gold cake stand, pink flowers behind The lattice pattern of a lemon, poppyseed and olive oil bundt on a gold platter, from above

I recently ate an ice cream which was lemon, poppyseed, olive oil and white chocolate flavoured. It sounds like a lot of flavours, but it worked surprisingly well.

The olive oil really enhances the fruitiness of the lemon and the white chocolate cuts through the tang.

The cut lemon, poppyseed and olive oil bundt on its stand, a slice on a pink plate in front A slice of lemon, poppyseed and olive oil bundt on a pink plate with a gold fork

The recipe

Lemon, Poppyseed and Olive Oil Bundt

adventureswithsugar.com/lemon-poppyseed-and-olive-oil-bundt/

Method

Method: bundt

  1. Preheat the oven and prepare the tin: Preheat your oven to 180˚ Celsius. Mix three tablespoons of butter, three tablespoons of flour and three tablespoons of oil together to make a paste. Grease a bundt tin well by brushing it with the paste.
  2. Sift the dry ingredients: Sift the flour, cornflour, baking powder, bicarbonate of soda and salt into a bowl and set aside.
  3. Sour the milk: Mix the milk and the lemon juice together and set aside.
  4. Whisk the zest, oil and sugar: Place the melted lemon zest, oil and sugar in a bowl and whisk to combine, about a minute (I usually just use a hand whisk).
  5. Add the eggs: Then add the eggs and mix for about a minute.
  6. Add a third of the flour: Add a third of the flour to the sugar and egg mixture and gently whisk in.
  7. Add the milk: Then add the milk.
  8. Add the rest of the flour and milk: Add another third of the flour and mix, followed by the milk and finally the last batch of flour.
  9. Stir in the poppyseeds: Stir in the poppyseeds.
  10. Bake: Place into the preheated oven to bake for 40 – 45 minutes, or until a skewer inserted comes out clean.

Method: lemon syrup

  1. Make the syrup: Whilst the cake is in the oven, heat the sugar and lemon juice together until the sugar has dissolved.
  2. Thicken the syrup: Continue to boil for about 5 minutes to allow the syrup to thicken.
  3. Rest and loosen: Once the cake comes out of the oven, let it rest for 10 minutes. Then loosen it so it will turn out of the bundt easily.
  4. Soak the base: Whilst still in the tin, but loose, poke holes in the base of the cake with a toothpick and pour over a quarter of the hot syrup.
  5. Turn out and brush: Let it seep in for a few minutes, then turn the bundt cake out and brush with the remaining syrup.

Method: white chocolate glaze

  1. Heat the cream: Heat the cream until just before it boils.
  2. Add the white chocolate: Pour over the white chocolate and stir to combine.
  3. Glaze and decorate: Let the glaze cool, then drizzle over the cooled cake and finish off with a sprinkling of poppyseeds.
A glazed lemon, poppyseed and olive oil bundt on a gold platter, from above White glaze dripping down a lemon, poppyseed and olive oil bundt on a gold stand

Recipe by adventureswithsugar.com

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