Olive Oil Dunking Bundt

Ingredients

• 1¾ cups (238 g) all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon fine sea salt
• 1 cup (200 g) granulated sugar
• 2 clementines or 1 orange
• 1¼ teaspoons fragrant dried rosemary, or 1 tablespoon minced fresh rosemary
• 4 large eggs, at room temperature
• 1½ tablespoons orange-blossom water
• ½ teaspoon pure vanilla extract
• ¼ cup (60 ml) whole milk, at room temperature
• ⅔ cup (160 ml) extra-virgin olive oil
• Confectioners’ sugar, for dusting if not making the optional glaze
• 1 cup (120 g) confectioners’ sugar, plus more if needed, for the optional glaze
• 1 to 2 tablespoons freshly squeezed clementine or orange juice, for the optional glaze

Instructions

1. Center a rack in the oven and preheat to 350°F (175°C). Coat the interior of a 10-cup Bundt pan with baker’s spray, or butter it, dust thoroughly with flour, and tap out the excess.
2. Whisk the flour, baking powder, and salt together in a medium bowl.
3. Put the granulated sugar in the bowl of a stand mixer or a large mixing bowl. Finely grate the citrus zest over it, add the rosemary, and rub the zest and herb into the sugar with your fingertips until moist and fragrant. Reserve the fruit for the optional glaze.
4. Using the whisk attachment or a hand mixer on medium speed, add the eggs one at a time, beating for about 1 minute after each addition. Scrape the bowl as needed.
5. Beat in the orange-blossom water and vanilla. With the mixer on medium-low, slowly add the milk, followed by the olive oil in a thin steady stream, and mix until glossy and emulsified.
6. Add the dry ingredients in two additions and mix on low only until the flour disappears. Finish folding gently with a flexible spatula, making sure no dry pockets remain.
7. Pour the batter into the prepared Bundt pan and smooth the top. Bake for 40 to 50 minutes, until the cake is golden, springs back lightly, and a long tester inserted in the center comes out clean.
8. Cool in the pan on a rack for 10 minutes, then carefully turn the cake out and cool completely.
9. For the optional glaze, stir the confectioners’ sugar with 1 tablespoon citrus juice, adding a little more juice until thick but pourable. Drizzle over the cooled cake. Otherwise, dust lightly with confectioners’ sugar.
10. Let the glaze set before slicing. Serve plain or dunk slices in coffee, tea, red wine, or vin santo.