Olive Oil Orange Bundt Cake

Once in a while one creates something that you know will be re-created time and time again. In a book titled Baked Explorations by Matt Lewis and Renato Poliafito there exists a cake titled Mom’s Olive Oil Orange Bundt. It wasn’t originally Renato’s mom’s cake, but a French neighbor who passed along the recipe.

Then they put it in their book to share with the rest of the world or the parts of the world who read their book.

I myself was sitting around one Saturday and I decided I wanted a cake. More specifically an uncomplicated cake. Nothing fancy and show-offy just a deliciously plain cake. After looking through one of my many baking books I took this book off the shelf and found Mom’s Olive Oil Orange Bundt.

It was a matter of two things that made me settle on this cake 1. I had oranges in my fridge that were looking a bit sad, plus other cakes required me to go to the store which I didn’t want to do, which bring us right to number 2. it suited my uncomplicated need. With minimum ingredients and little effort this is one of the best cakes I have ever made.

Going full circle, there is a reason this cake has been passed around from neighbor (who knows where the neighbor acquired it) to son to us, it’s that good. The passing around of the recipe is testimony enough for it, there are no other words. I hope one day my girls will call it Mom’s Olive Oil Orange Bundt with the mom in reference to myself and then they make it and pass it along too.

Olive Oil Orange Bundt 

3 cups all purpose flour (plain flour)
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs, separated
2 cups granulated sugar
1 cup plain buttermilk
3/4 cup good quality extra virgin olive oil
freshly grated zest of 2 oranges
1 teaspoon vanilla paste
confectioners' sugar (icing sugar) for dusting

Heat the oven to 350F/180C - prep the bundt pan with a little of the oil spreading around with your hand and dust lightly with flour or use a cake spray.

First mix the flour, baking powder, and salt together and set aside.
Using a standing mixer (paddle attachment) beat the egg yolks until they are lighter and thicker, then slowly add the sugar, I did this one tablespoon at a time, until it’s completely combined. Add the buttermilk and olive oil and beat until combined. Mix in the orange zest and vanilla. Beat in half of the flour mixture, scrap down the sides and the bottom before beating in the rest until combined.

In another bowl beat the egg whites until stiff peaks form. Fold in one large spoon full of the egg whites into the batter. Gently and patiently! Continue to fold in the egg whites large spoon full by large spoon full. Pour the batter into the prepared pan and bake for 40-50 minutes, rotating the bundt pan halfway through. Use the skewer test to insure cake is baked through. Leave to cool in the pan until the bundt pan is cool enough to touch. Gently loosen the sides before placing a plate over the bundt and turn the cake out onto the plate. Leave to cool completely before sifting the icing sugar over the top! Enjoy!

notes: Cups are no longer hard to find in the UK and to keep the simplicity of the recipe I used cups! I bought my copy of Baked Explorations years ago - all opinions are my own please see my contact/policy page above for more information!

Chocolate Coconut Upside Down Banana Cake

Chocolate. Coconut. Upside. Down. Banana. Cake. That’s a mouth full to say, but I call it as it is when it comes to cake. In fact I call a lot of things as they are … in my head. This thing called tact keeps me from just saying whatever I am thinking at the moment.

Only children and old people get away with saying whatever they want. Luckily with cake nothing holds me back. If it’s good I shout it from the roof tops. If it’s not good aka bad then you will hear about that too. Mediocre cakes don’t even get mentioned! It’s the thing about being in the middle most of the time you get ignored. I would know I am a middle child.

What I’m getting at is that I am going to tell you straight how it is with this Chocolate Coconut Upside Down Banana cake. No messing about here.

This cake is deliciously interesting.

First you have the super soft cake made with coconut oil that becomes more moist with the caramel topping that soaks into it. Plus nicely baked banana slices to make you feel a little less guilty about the super rich cake.

Recently VitaCoco set me a sample of their coconut oil to try and after a few trial and errors this cake was made and I was pleasantly pleased with it.

Going along the lines of telling someone what is what, I can say that you should make this cake and if you don't you're a bit of a dumb dumb.

Chocolate Coconut Upside Down Banana Cake

110g dark chocolate
240ml boiling water, measure after boiling
225g sugar
195g plain flour
1/2 tsp salt
3/4 tsp bicarbonate of soda
225g light brown sugar
120ml coconut oil
110g sour cream
2 medium eggs, room temp
1 tsp vanilla extract

Heat the oven to 180C.
Place the chocolate, broken up, in a large bowl and pour the boiling water over so that the chocolate is completely covered and leave to the side. Gently whisk the sugar, flour, salt, and bicarb together and leave to the side.
Weigh out 250g of the coconut oil and gently heat to melt it down (250g is approximately 250ml) leave it to cool slightly.
Go back to the chocolate and water and whisk until smooth. Then add the brown sugar -whisk, coconut oil - whisk, sour cream - whisk, eggs one at a time whisking after each one. Last add the vanilla and whisk until combined.
Then add 1/3 of the flour mixture to the chocolate mixture mixing until just combined - repeat two more times until it’s all mixed together!

Upside-Down Bananas 

1 large or 2 medium or 3 small, bananas - sliced
75g butter
100g brown sugar
50g desiccated coconut or flakes

In an 8 inch or 9 inch deep cake tin put the butter and brown sugar at the bottom of the tin and leave in the heated oven to melt. Once melted give a little stir and add the sliced bananas to the bottom in any pattern you like! Sprinkle the coconut (add more or less if you like) over the bananas before very gently pour the cake batter on top. Bake for 45-60 minutes, depending on the size of the cake tin. If it’s not completely baked bake longer with five minute intervals and cover with tin foil if you are worried about the top/bottom being burnt. Once it’s baked gently put a knife around the edges to release it from the tin and place a plate over the cake tin and tip it upside down.

Eat as soon as it’s cool enough to eat. The caramel sauce will soak in and make the cake very moist (I hate that word, but it’s the only one to describe it) and make it look slightly under baked. Delicious!

notes: VitaCoco sent me a sample of the VitaCoco Coconut Oil to try out, no other payments were made. All opinions are my own. For more information please see my contact/policy page above. Recipe was adapted from various sources one being Bake! by Nick Malgieri and by googling upside down banana cake!

Paint the Town Black! Gingerbread Guinness Cupcakes!! #ToArthur

This Thursday is Arthur Guinness Day and pubs across Ireland have invited massive music names and local artists to come celebrate the man behind the pint and Paint the Town Black. 

Wish I lived in Ireland! ;0) 

I have had my eye on these cupcakes for a while, but whenever I look through Tea With Bea I always decide on a cheesecake! Not sure why that is? There are so many other delicious looking cakes in this book!

My frosting was very liquid-y I am sure I did something wrong…. like put my butter in the microwave to soften it and even though it wasn't melted it was probably too soft!

But it still tastes delicious and I kind like how the cupcakes looked like mini Guinness pints with the foam ya know? I also sorta wish I had made it as a cake instead…ah well there’s always tomorrow!

So here they are Gingerbread Guinness Cupcakes!! Enjoy!

Gingerbread Guinness Cupcakes:
250 ml/1 cup Guinness stout

250 g/3⁄4 cup black treacle/molasses

11⁄2 teaspoons bicarbonate of/baking soda

280 g/2 cups plain/all-purpose flour

11⁄2 teaspoons baking powder

1 tablespoon ground ginger

1 teaspoon ground cinnamon

1⁄4 teaspoon ground allspice

1⁄4 teaspoon freshly grated nutmeg

1⁄4 teaspoon ground cardamom

1⁄4 teaspoon ground cloves

3 eggs

100 g/1⁄2 cup caster/superfine sugar

100 g/1⁄2 cup dark brown soft sugar

1 tablespoon finely grated peeled fresh ginger

200 ml/3⁄4 cup sunflower oil

chopped crystallized ginger, to decorate
muffin trays, lined with about 24 large cupcake cases

makes 24

Preheat the oven to 170˚C (340˚F) Gas 5.

Put the Guinness and treacle in a tall saucepan (the next step will cause the mixture to bubble up violently and potentially overflow, so choose a very tall pan) and bring to a boil over high heat. Remove from the heat and stir in the bicarbonate of/baking soda. Let stand until completely cool.

Put the flour, baking powder, ground ginger, cinnamon, allspice, nutmeg, cardamom and cloves in a bowl and stir until well blended.

In a separate bowl, combine the eggs, both sugars and the grated fresh ginger. Gradually add the oil. Add the stout syrup and stir thoroughly.

Add the egg mixture to the dry ingredients and mix until just combined.

Spoon the mixture into the prepared cupcake cases, filling them four-fifths of the way up (the mixture will not rise that much).

Bake in the preheated oven for 25–35 minutes until they feel springy to the touch. Remove the cupcakes from the muffin tray and let cool on a wire rack.

golden cream cheese icing

225 g/1 cup cream cheese

60 g/3 tablespoons unsalted butter, softened

175 g/11⁄2 cups icing/confectioners’ sugar, sifted

1 teaspoon vanilla extract

2 tablespoons golden syrup

piping bag fitted with a star-shaped nozzle/tip

To make the golden cream cheese icing, put the cream cheese and butter in a bowl and beat until combined and glossy. Add the icing/confectioners’ sugar and beat until fluffy. Fold in the vanilla extract and golden syrup.

Fill the prepared piping bag with the icing and pipe onto the cupcakes. Top with a couple of pieces of crystallized ginger, to decorate.

Variation: to make into a layer cake instead of cupcakes, spoon the mixture into 2 x 20-cm/8-inch pans or 1 x 25-cm/10-inch pan and bake at 160˚C (315˚F) Gas 4 for 45–55 minutes (for the small pans) or 1 hour 15 minutes (for the large pan).

I’m sharing these on Cupcake Tuesday with Hoosier Homemade! 

You can also find this recipe here.