Ingredients:
Cake:
- 4 eggs
- 1 ½ C. sugar
- 1/3 C. olive oil
- 2 ¼ C. flour (306 grams)
- 2 tsp. baking powder
- Pinch salt
- 1/3 C. orange juice
- 1 orange, zested
- 1 tsp. vanilla
Syrup:
- 2 T. hot water
- ½ T. saffron
- ¼ C. honey
- ¼ C. sugar
- 1 T. orange blossom water
Preparation
1. Preheat oven to 350 degrees.
2. In a bowl, combine the eggs and sugar and beat with a whisk until thick. Add olive oil; combine well.
3. Add flour, baking powder, salt, orange juice and zest and vanilla. Stir in well, but do not overwork – a couple small lumps is ok. Let rest for 5 minutes.
4. Prepare a bundt pan by spraying with Bakers Joy or by liberally greasing bundt pan and coating lightly with flour. Pour batter into pan and bake for 40-45 minutes or until a toothpick removes clean. Allow cake to cool for 10 minutes, then invert onto flat surface or plate.
5. Honey Saffron Syrup – while cake is baking, bloom saffron in hot water for 10 minutes in a small saucepan. Add honey, sugar, and orange blossom water and combine over low heat until a syrup is made. Drizzle over the finished cake!
