\n

It\u2019s an amazing lemon and rhubarb olive oil Bundt cake – although \u201camazing\u201d hardly does it justice. Delicious. Simple to make – all you have to do is whip the egg whites and gently fold them into the rest of the batter. Oh, and remember to get the rhubarb beforehand ;).<\/em><\/p>\n

Sweet and tangy, but not overpowering, perfectly moist thanks to the olive oil (I used orange olive oil that I brought back from my Mediterranean holiday), finished with icing and extra raspberries sprinkled on top\u2026 Don\u2019t let the texture of the batter during preparation frighten you – just trust the process :).<\/em><\/p>\n<\/blockquote>\n

Ingredients for the lemon and rhubarb olive oil bundt cake:<\/u><\/p>\n

\n
• 300 ml olive oil<\/li>\n
• 200 g caster sugar (divided into 150 g + 50 g)<\/li>\n
• 240 g plain flour<\/li>\n
• 50 g ground almonds<\/li>\n
• 1.5 tsp baking powder<\/li>\n
• 3 large eggs, whites and yolks separated<\/li>\n
• freshly grated zest from 1 large lemon<\/li>\n
• 2 Tbsp lemon juice<\/li>\n
• a pinch of salt<\/li>\n
• 200 g rhubarb, cut into pieces (do not peel the rhubarb)<\/li>\n<\/ul>\n

  All ingredients should be at room temperature.<\/p>\n

  Pour the olive oil into a mixing bowl, add 150 g caster sugar and the egg yolks, and whisk thoroughly until combined. Add the lemon zest and juice and mix again. Sift the plain flour, baking powder, and salt directly into the bowl, then add the ground almonds and whisk until combined. Add the rhubarb and mix gently.<\/p>\n

  In a separate bowl, whip the egg whites until foamy. Increase the speed to medium-high and gradually add the remaining 50 g caster sugar, beating until stiff, glossy peaks form. Stir one-third of the egg white mixture into the batter, then gently fold in the rest until no streaks remain.<\/p>\n

  Grease a 2.1-litre bundt tin with butter and dust with plain flour, shaking off any excess. Pour the batter into the tin and level the surface.<\/p>\n

  Bake at 175\u00b0C for about 50 minutes, or longer, until the cake is golden on top and a wooden skewer inserted into the centre comes out clean. Remove from the oven and leave to cool.<\/p>\n

  Drizzle the cooled bundt cake with icing and decorate as desired, for example with freeze-dried or fresh raspberries.<\/p>\n

  Enjoy!<\/p>\n

  <\/figure>\n

   <\/p>\n

  <\/figure>\n

   <\/p>\n

  <\/figure>\n

  Recipe source: MarthaStewart.com<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

  It\u2019s an amazing lemon and rhubarb olive oil Bundt cake – although \u201camazing\u201d hardly does it justice. Delicious. Simple to make – all you have to do is whip the egg whites and gently fold them into the rest of the batter. Oh, and remember to get the rhubarb beforehand ;).<\/p>\n","protected":false},"author":1,"featured_media":10367,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[19,21],"tags":[136,94,122],"duration":[],"tag_group":[],"class_list":["post-10364","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bundt-cakes-loaf-cakes","category-fruit-cakes","tag-almonds","tag-lemon-lime","tag-rhubarb"],"acf":[],"yoast_head":"\n