Lemon-rhubarb olive oil bundt cake
AAmazing lemon and rhubarb olive oil bundt cake — although “amazing” is an understatement. Delicious and simple to make!
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Cooking tools:
- Bundt pan
- Hand mixer
- Sifter
- Whisk
- Mixing bowl
- Spatula
- Kitchen scale
- Measuring spoon
- Grater
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Oven
- Wooden skewer
- Cooling rack
- Pastry brush
Ingredients
- 300 ml olive oil
- 200 g caster sugar (divided into 150 g + 50 g)
- 240 g plain flour
- 50 g ground almonds
- 1 1/2 tsp baking powder
- 3 large eggs, whites and yolks separated
- freshly grated zest from 1 large lemon
- 2 Tbsp lemon juice
- a pinch of salt
- 200 g rhubarb, cut into pieces (do not peel the rhubarb)
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