Directions:
∙ 24 ∙
1. Plug in your Mini Bundt® Maker and preheat for 10 minutes.
2. Place sugar in medium mixing bowl. Grate 2 tsp of orange zest. Add zest to sugar,
rubbing them together until sugar is golden. Halve the orange and squeeze 2 tbsp
juice into measuring cup. Add buttermilk, then pour mixture into sugar and whisk well.
Whisk in eggs.
3. In a small bowl, whisk our, baking powder, baking soda, and salt together. Add dry
ingredients to wet and whisk to combine. Change to a spatula and fold in olive oil in
about 6 additions, mixing very well after each addition.
4. Coat Mini Bundt® Maker and Removal Tool lightly with baking spray. Fill the Mini
Bundt® Maker ¾ full (
1
/
3
cup batter).
5. Bake for 12 minutes, until a toothpick comes out clean when inserted into the cake.
6. Lift out cake using the Removal Tool. Cool cake completely before glazing. Serve.
¾ cup sugar
1 navel orange
3 tbsp buttermilk or plain yogurt
3 large eggs
1½ cups unbleached all-purpose our
1 tsp baking powder
¼ tsp baking soda
¹
8
/
tsp salt
½ cup fruity olive oil
Ingredients:
Orange Olive Oil
Mini Bundt
®
Cake
Makes 6 cakes
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