Citrus Bundt Cake (White Chocolate)

citrusoiliveoilbundtcakewhitechocolate Topped with white chocolate and fresh berries, this golden and finely crumbed citrus olive oil Bundt cake is light and delicious.

Cake:
2 cups cake and pastry flour
¾ tsp. baking powder
¼ tsp. baking soda
½ tsp. sea salt
4 large eggs, at room temperature
1½ cups sugar
2 Tbsp. citrus zest, freshly grated
½ cup extra-virgin olive oil
¼ cup citrus juice, freshly squeezed
1 tsp. pure vanilla extract
½ cup milk, at room temperature

Topping:
4 oz white chocolate, chopped
fresh berries

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3) and spray a 10 cup Bundt pan generously with nonstick spray.

Whisk together cake flour, baking powder, baking soda and salt in a medium bowl.

Combine eggs, sugar and citrus zest in a large mixer bowl and beat on medium speed until light and pale golden, about 3 minutes. Add olive oil, citrus juice and vanilla extract; beat until incorporated. Reduce speed to low and beat in flour mixture in three additions, alternating with milk (begin and end with flour mixture), just until incorporated.

Pour batter into prepared Bundt pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles.

Bake for 32-35 minutes, until cake is golden, springs back to the touch and a tester inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 10 minutes; carefully invert onto rack and cool completely.

For the topping, place white chocolate in a microwave safe bowl and heat chocolate in 20 second intervals, stirring after each interval until melted and smooth (~ 1½ minutes). Drizzle white chocolate over cooled cake, tapping the cooling rack gently to help chocolate drizzle down the sides of the cake. Chill in the refrigerator for 10-15 minutes to set chocolate. Top with fresh berries before serving.

Cook’s Notes:

To make your own cake flour: place 2 Tbsp. cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch.
Freezing Instructions: Once fully cool, wrap bundt cake in plastic wrap and a freezer bag and freeze up to 2 months. The day before serving, move the cake to the refrigerator (still wrapped to prevent condensation) and defrost overnight. Bring to room temperature, remove plastic wrap and add glaze.