Olive Oil Bundt Cake

Olive Oil Bundt Cake

Last July I was in Ravello which is a small gorgeous town on Italy’s Amalfi Coast. It was a rainy afternoon and I wanted to tuck into a cafe, have a cappuccino and eat something sweet.

I ordered a slice of Olive Oil cake just to try it. My expectations were low though. I like desserts with Nutella, dense chocolate, Tiramisu you know… REAL desserts.

But the Olive Cake was very good. Not just “oh that was okay” but so good that I wanted another slice. I was shocked. It was sweet, lemony, light, decadent all at the same time. I was hooked.

I resolved to come home and make one myself. So I scoured the web for the right recipe. I wanted one with lemon in it since that is what was reminiscent of the one I had in Ravello.

This recipe is my favorite. I didn’t have any rum so I left that out plus, I don’t think the one I had in Ravello used Rum. I also made extra icing because, why the hell would you not make extra icing?

I used this Bundt pan too.

Make this and you will not be sorry. Quentin and I ate it up in a less than a week. Yes it has a cup of sugar in it but it has olive oil too…you know…good fat!

'Olive Oil Bundt Cake' has no comments

Be the first to comment this post!

Would you like to share your thoughts?

Your email address will not be published.

©2014 Ciao Maria contact: info@ciaomaria.com