40 min | 12 servings | dessert | holiday and events
These mini bundt cakes make a very special treat. The olive oil creates a flavorful and moist cake that perfectly complements fresh raspberries. Package up as gifts or serve on a dessert buffet.
PREHEAT oven to 175°C.
BUTTER AND FLOUR a six-cake mini-Bundt pan and TAP OUT excess flour.
PLACE 170g flour into a medium bowl.
ADD 1/2 teaspoon baking powder and 1/4 teaspoon salt.
WHISK to combine ingredients.
SET ASIDE flour mixture.
PLACE the olive oil into a medium bowl.
ADD 1 ½ teaspoon orange zest, 2 tablespoons orange juice, and 1/2 teaspoon vanilla extract.
WHISK to combine ingredients.
CRACK 2 eggs into bowl of an electric mixer.
ADD 200g granulated sugar.
BEAT on medium-high speed until completely mixed, about 2 minutes.
REDUCE speed to medium and ADD oil mixture slowly until incorporated.
REDUCE speed to low.
ADD flour mixture and continue to BEAT just until incorporated. Do not overmix.
FILL Bundt cake pans halfway with batter.
PLACE 170g raspberries into a medium bowl.
ADD 2 tablespoons flour.
TOSS raspberry mixture gently until berries are evenly coated with flour.
DROP 4 to 6 raspberries carefully into each pan. Do not allow berries to touch inside edges of pan.
DIVIDE remaining batter evenly between Bundt cake pans to cover raspberries.
BAKE 17 to 20 minutes or until toothpick inserted into center of cakes comes out clean.
COOL cakes in pan on wire rack 5 minutes.
INVERT cakes onto wire rack to COOL completely.
DUST cakes with confectioners' sugar.
GARNISH cakes with remaining raspberries.
SERVE Mini Olive Oil Bundt Cakes with Fresh Raspberries immediately.
