This chai olive oil cake feels like a warm hug – just what you need when the weather outside is cold and grey. This beautifully spiced Bundt cake is not too sweet and wonderfully easy to bake.
This recipe shows just how well baking with olive oil works. Our organic virgin olive oil gives the cake a wonderfully moist texture, while its mild flavour lets the chai spices shine. A cup of tea on the side makes for the perfect cosy afternoon.
| Total preparation time | 1 hr 30 min |
| Baking time | 50-60 min |
| Difficulty | easy |
Ingredients
- 400 g all-purpose flour
- 250 g sugar
- 3 tsp baking powder
- 1 pinch of salt
- 160 ml MANI Bläuel “The Kitchen Hero” 100% organic virgin olive oil
- 300 g Greek yoghurt
- 5 organic free-range eggs
- 1 tsp vanilla extract
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp ground cardamom
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- A pinch of black pepper
- Icing sugar for dusting (optional)
Method
- Preheat the oven to 175°C (350°F) conventional heat. Grease and flour a Bundt cake tin.
- Beat the eggs and sugar until light and fluffy. Slowly mix in the yoghurt and olive oil.
- In a separate bowl, combine the flour, baking powder, salt and all the spices.
- Add the dry ingredients to the egg mixture and gently fold together until just combined. Do not overmix, or the cake may become dense.
- Pour the batter into the prepared tin and bake for 50–60 minutes. If the top starts to brown too quickly, cover it loosely with aluminium foil. Test with a wooden skewer: it should come out without any wet batter.
- Leave the cake to cool in the tin for 15 minutes, then carefully turn it out and allow it to cool completely on a wire rack.
- Dust with icing sugar before serving, if desired.
