Olive oil cake Bundt cake with 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!

Serving Size

Serves 8–10

Ingredients

For the Cake

• 2½ cups einkorn flour, sifted

• 1½ tsp baking powder

• ½ tsp baking soda

• ½ tsp fine sea salt

• 3 large eggs

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

• 1¼ cups sugar or coconut sugar

• ¾ cup extra-virgin olive oil

• Zest of 1 Buddha’s Hand

• 2 tbsp lemon juice

• 1 tsp vanilla extract (optional)

For Dusting the Pan

• 1 tbsp ghee

• 1 tbsp flour

For the Roasted Grapes

• 2 cups red or black seedless grapes

• 1 tbsp olive oil

• 1 tsp fresh thyme leaves

• Pinch of fine sea salt

For the Glaze

• 1 cup powdered sugar

• 2–3 tbsp lemon juice

Garnish

• ½ cup fresh red currants

• powdered sugar for dusting

Instructions

1. Prepare the Pan

   Grease a Bundt pan thoroughly with ghee and dust with flour, tapping out any excess.

2. Preheat the Oven

   Preheat to 350°F (175°C).

3. Mix the Dry Ingredients

   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

4. Combine the Wet Ingredients

   In a large bowl, whisk the eggs and sugar until pale and slightly fluffy. Add the yogurt, olive oil, Buddha’s Hand zest, lemon juice, and vanilla (if using). Whisk until smooth.

5. Incorporate the Dry Ingredients

   Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.

6. Bake the Cake

   Pour the batter into the prepared Bundt pan and smooth the top. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then invert 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 lightly caramelized. Set aside to cool.

8. Make the Glaze

   Whisk the powdered sugar and lemon juice until smooth and pourable.

9. Assemble

   Drizzle the cooled cake with the glaze. Garnish with fresh red currants and serve with the roasted grapes on top or alongside.

Bright, tender, and quietly luxurious, this cake is meant to be shared.