Olive oil cake, Roasted Grapes and Red Currants

This Olive Oil Bundt Cake is everything I love about baking. It’s simple, seasonal, and a little bit special. The cake itself is soft, light, and fragrant, thanks to the use of extra virgin olive oil and a hint of citrus from Buddha’s Hand and lemon juice. To make it even more vibrant, I topped it with a tangy lemon glaze, fresh red currants, and roasted grapes with thyme for an unexpected pop of flavor. This dessert is a show-stopper!

Olive Oil Bundt Cake with Red Currants

and Roasted Grapes:

serves: 8-10

Ingredients

For the Cake:

• 2 1/2 cups einkorn flour (sifted)

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon fine sea salt

• 3 large eggs

• 1 cup plain yogurt (unsweetened, full-fat preferred)

• 1 1/4 cups sugar (or coconut sugar)

• 3/4 cup extra virgin olive oil

• Zest of 1 Buddha’s Hand

• 2 tablespoons lemon juice

• 1 teaspoon vanilla extract (optional)

For Dusting the Pan:

• 1 tablespoon ghee

• 1 tablespoon flour

For the Roasted Grapes:

• 2 cups red or black seedless grapes

• 1 tablespoon olive oil

• 1 teaspoon fresh thyme leaves

• Pinch of fine sea salt

For the Glaze:

• 1 cup powdered sugar

• 2–3 tablespoons lemon juice

Garnish:

• 1/2 cup fresh red currants

Instructions

1. Prepare the Pan: Grease your Bundt pan with ghee and dust it with flour. Tap out the excess.

2. Preheat the Oven: Set the oven to 350°F (175°C).

3. Mix Dry Ingredients: In a medium bowl, whisk together the einkorn flour, baking powder, baking soda, and salt.

4. Combine Wet Ingredients: In a large bowl, whisk the eggs and sugar until pale and fluffy. Add the yogurt, olive oil, Buddha’s Hand zest, lemon juice, and vanilla extract. Mix until smooth.

5. Incorporate Dry Ingredients: Gradually fold the dry mixture into the wet ingredients. Mix gently to avoid overmixing.

6. Bake the Cake: Pour the batter into the prepared Bundt pan. Smooth the top and bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes before inverting onto a wire rack to cool completely.

7. Roast the Grapes: While the cake bakes, toss the grapes with olive oil, thyme, and a pinch of salt. Roast at 375°F (190°C) for 15–20 minutes until soft and slightly caramelized. Let cool.

8. Prepare the Glaze: Whisk together the powdered sugar and lemon juice until smooth and pourable.

9 . Assemble: Drizzle the cooled cake with the glaze, top with fresh red currants, and serve with topped roasted grapes. Enjoy!!