Bundt Cake Recipe with Olive Oil: A Healthier Twist on a Classic


The aroma of a freshly baked bundt cake wafting through the kitchen often brings back nostalgic memories. While home baking has become less common these days, some recipes are so simple that you can easily whip up your own delicious bundt cake in no time. At Aljeta, we show you how to create a healthy and flavorful bundt cake that will impress your family with just a few simple steps.

Instead of butter, this recipe uses extra virgin olive oil, which not only makes it healthier but also adds a unique flavor to the cake.

Tulband Cake met Olijfolie Recept

The History of the Bundt Cake

To trace the history of the bundt cake, we must travel to Austria, where a baked good known as Gugelhupf originated. A “Gugel” was a medieval hood that covered the head and shoulders. The name, therefore, described a headpiece back then. The French found the Gugelhupf so delicious that they adopted the recipe, although they had trouble pronouncing the name. Gugelhupf became “kougelhopf” in French. The Gugelhupf was also baked in a ring-shaped mold.

Around the year 1500, a Gugelhupf was often served at festive occasions in Austria, such as weddings. The Gugelhupf was decorated with flowers, leaves, candles, and seasonal fruit. Eventually, the name was standardized in Viennese cookbooks as a refined, rich cake, flavored with rose water and almonds. The Gugelhupf became so popular that many regional variations emerged.

The Bundt Cake in the Netherlands

In the Netherlands, the Gugelhupf was named “tulband” (which means turban), because the baking mold resembled the Arabic head covering. However, the exact time when the bundt cake arrived in the Netherlands is somewhat of a mystery. The oldest known recipe dates back to 1769.

Tulband Cake met Olijfolie


This olive oil bundt cake offers a delicious and healthy twist on a classic recipe. By combining the rich, smooth taste of extra virgin olive oil with the fresh flavor of lemon and the subtle sweetness of vanilla, you get a cake that is both light and flavorful. Perfect for any occasion, from festive gatherings to a cozy afternoon with coffee.

Cuisine: Dutch, European
Course: Dessert, Cake
Keywords: bundt cake, olive oil bundt cake, bundt cake recipe, healthy cake, lactose-free cake

  • Prep Time 15 Minutes
  • Baking time 50 - 60 Minutes
  • Total time 75 - 85 Minutes
  • Serves 10 - 12 Slices

Ingredients

  • 4 eggs
  • 225 grams of Greek yogurt (or lactose-free quark)
  • 255 grams of white caster sugar
  • 255 grams of Aljeta extra virgin olive oil
  • 1 teaspoon of vanilla extract
  • Zest of 1 lemon
  • 345 grams of flour
  • 3 teaspoons of baking powder
  • ¼ teaspoon of Aljeta sea salt
  • Powdered sugar (for decoration)

Instructions

  1. Preheat the oven to 180°C. Grease a bundt cake mold well with olive oil, preferably using our olive oil spray, and make sure the corners are thoroughly coated.
  2. In a large bowl, mix together the eggs, yogurt, caster sugar, olive oil, vanilla extract, and lemon zest. This can be done easily with a whisk, no mixer is needed.
  3. Then add the flour, baking powder, and salt, and mix everything well with a spatula until you have a smooth batter.
  4. Pour the batter into the greased bundt cake mold and bake for 50 to 60 minutes in the preheated oven. Check for doneness with a skewer; if it comes out dry, the bundt cake is ready.on
  5. Let the bundt cake cool in the mold for 5 minutes, then turn it out onto a rack. Allow it to cool completely.
  6. Dust the bundt cake with powdered sugar just before serving for a festive presentation.

A Lactose-Free Alternative

For those who avoid lactose, this recipe offers a perfect solution. By replacing Greek yogurt with lactose-free yogurt or quark, you can easily create a lactose-free version of this bundt cake. This way, everyone can enjoy this delicious cake, regardless of dietary preferences or restrictions.

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