Olive Oil Cake with Clementines and Rosemary
One 10” Bundt Cake
6 large eggs, room temperature
1 ½ cup granulated sugar
The zest of 6 clementines (or 2 large oranges)
2 Tbsp finely chopped fresh rosemary needles
1 cup good olive oil (plus ½ cup to brush over the cake)
1 cup whole milk
2 tsp vanilla paste
3 cups all-purpose flour
¼ cup (4 Tbsp) hazelnut flour (I prefer Bob’s Red Mill)
1 Tbsp baking powder
1 tsp fine sea salt
Glaze:
2 cups confectioner’s sugar
2 Tbsp whole milk
1 tsp vanilla paste
Juice of the clementines (to desired thickness)
1) Let your eggs come to room temperature and prep your Bundt pan with “cooking spray with flour.”
2) In a standing mixer with the whisk attachment, whisk the sugar, clementine zest and chopped rosemary until the sugar looks damp. Add the eggs, one at a time, and whisk until the mixture starts to ribbon. With the mixer on low, slowly add the olive oil, milk and vanilla paste.
3) While the mixture ribbons, in a medium bowl, whisk together the flour, hazelnut flour, baking powder and salt. With the mixer on low, add the dry mix, one large spoonful at a time, just until no streaks of flour remain. Pour the batter into the prepared Bundt pan and bake on the center rack for 45-50 minutes, until a wooden skewer comes out clean.
4) Let the cake cool on a wire rack for 10-12 minutes. Invert the cake out of the pan and poke holes into the cake with the wooden skewer. Brush the additional ½ cup olive oil over the cake, letting it seep in.
5) Let the cake cool to room temperature. Then, in a medium bowl, whisk together the confectioner’s sugar, milk and vanilla paste. Add the clementine juice until you reach your desired thickness for the glaze. (I prefer mine thick). Spoon over the cooled cake and let the glaze run down the sides.
6) When serving, drizzle a little additional olive oil over each slice.
