Matt Preston's olive oil and passionfruit bundt cakes

Ingrediënten

• 3 eggs
• 2/3 cup 165ml extra virgin olive oil
• 50 ml dessert wine
• 150 ml Passiona, or other passionfruit soft drink
• 2 cups 300g plain flour
• 3/4 cup 165g caster sugar
• 2 tsp baking powder
• 1/4 tsp baking soda
• Passionfruit glaze
  1 cup 150g pure icing sugar
• 4 passionfruit — pulp only
• 1/4 cup 60ml extra virgin olive oil

Materiaal

• stand mixer with whisk attachment
• 6 mini bundt cake pans
• wire rack

Bereiding

1. 1

   Preheat oven to 170°C. Grease and flour 6 mini bundt cake pans.

2. 2

   Using a stand mixer with the whisk attachment, beat eggs for 2-3 minutes until light and fluffy. Turn the speed to low and gradually add oil, wine and Passiona, beating until combined.⏱ 3 min

3. 3

   Combine the dry ingredients in a bowl, then gradually add to the egg mixture, beating constantly, until fully incorporated.

4. 4

   Divide the mixture among the prepared cake pans, then bake for 20 minutes or until a skewer inserted comes out clean.⏱ 20 min

5. 5

   Meanwhile, for the glaze, sift icing sugar into a small bowl. Add passionfruit pulp, oil and 1 tbs water, and stir to combine.

6. 6

   While the cakes are still hot, dip them upside-down into the glaze, then turn them right way up and transfer to a wire rack to allow glaze to be absorbed. Spoon any remaining glaze evenly over the cakes, then cool completely.