Oil bundt cake

A wonderfully simple oil-based bundt cake, found in my grandfather’s old recipe notebook. A classic bundt cake that many of you will likely recognise. Dust it with icing sugar, add a cocoa swirl, or drizzle with icing or chocolate – however you like. It’s always a crowd-pleaser. Quick to make, and it tastes absolutely wonderful :).

Ingredients for the oil bundt cake:

• 4 large eggs
• ¾–1 cup caster sugar
• 1½ cups plain flour
• ½ cup potato starch
• 1½ teaspoons baking powder
• ¾ cup + 1 tablespoon vegetable oil (200 ml)
• 2 teaspoons orange extract (or flavouring)
• finely grated zest of 1 lemon and 1 orange

Note: 1 cup = 250 ml. You can replace the oil with 220 g melted butter (not if you want a dairy-free version).

All ingredients should be at room temperature.

In a mixing bowl, beat the eggs and sugar on high speed until very light, pale and fluffy – the mixture should triple in volume. With a stand mixer, this takes about 7–10 minutes; with a hand mixer, around 10–15 minutes. When lifted, the mixture should fall in a ribbon and sit briefly on the surface. Slowly pour in the oil (or lukewarm melted butter), in a thin stream, while continuing to beat. Add the orange extract and citrus zest, and mix briefly. Sift the flour, potato starch and baking powder directly into the mixture, then gently fold in with a spatula until just combined.

Grease and flour a 2.3-litre bundt tin, tapping out any excess flour. Pour in the batter.

Bake at 165°C for about 45 minutes or longer, until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool. Serve dusted with icing sugar or topped with icing or chocolate glaze.

Enjoy!