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I had to use “bundt” in the title because if you have ever seen The Big Fat Greek Wedding, you know what I’m talking about. In my family there have been many discussions about this cake pan. Believe me it wasn’t nice. Greeks could never understand why you would possibly place a hole in the middle of your cake. For those of you who haven’t seen the movie (shame on you) The scene starts out with the mother-in law as she brings a bundt cake for a dessert to the in-laws house. The Greek mother responds with “What’s this?” and she tries to explain it’s a bundt cake, and the response from the mother is hilarious! But, there’s a hole in it? I use bundt cakes all the time for company because it does feed a crowd. Please do not substitute any other type of oil, this recipe is designed for this cake.

In all my baking, I prefer to use a mild extra virgin olive oil. Why? Because it keeps the cake moist and tender. The cake has a more dense crumb when baked with olive oil. When shopping for an olive oil try and purchase a mild olive oil for baking. If you are interested in cooking with olive oil try my award winning cookbook, Cooking Techniques with Olive Oil.

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Orange Olive Oil Bundt Cake with Currants

Here is my version of a bundt cake which I love to make for a breakfast treat. Serve it with a herbal tea, or have to for dessert with a homemade ice cream.

Course Dessert

Cuisine American-Greek

Keyword bundt, cake, currants, olive oil

1 hour

Servings 8

Author Mary Papoulias-Platis

Ingredients

3/4 cup extra virgin olive oil
2 cups sugar
4 eggs
1 cup milk
2 teaspoons vanilla
zest from one orange
4 cups self-rising flour
2 cups currants
powdered sugar

Instructions

Preheat the oven to 350 degrees.
Grease a Bundt pan with olive oil and flour.
In a mixer beat together olive oil and sugar until smooth.
Add one egg at a time, beating until blended.
Add the milk, vanilla and orange zest
Slowly add the flour.
Coat the currants with flour and with a large spoon gently hand blend.
Pour into mold and bake for one hour.
Allow to cool for 30 minutes.
Invert on to a large platter and sprinkle with powdered sugar.

This recipe is for my dear friend George Menzelos from Arianna Trading Company. My Greek version of a bundt cake, like my mother used to say -“A Cakey” for you! Since I met you, your kindness has been so genuine. I appreciate all the bottles of oil, olives, sauce and salt you have donated for my cooking classes, olive oil tastings, and for developing my olive oil recipes. I guess I could have offered you an olive oil tree for a token of my appreciation, but it may outgrow your home.

Check out more of my olive oil recipes:

Olive Oil Mashed Potatoes

Zucchini Olive Oil Muffins with Berries

Zesty Olive Oil Lemon Curd

Put on some coffee and enjoy this cake,

Mary

e rapid recuperation and renovation of the Athenians in the face of adversity.