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Olive Oil-Thyme Bundt Cake with Candied Meyer Lemon Peels and Citrus Compote
FOOD AND STYLE17Ingredients
90Minutes
610Calories
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Ingredients
US|METRIC
12 SERVINGS
- 2 3/4 cups unbleached all purpose flour
- 1 Tbsp. baking powder
- 1/2 tsp. sea salt
- 8 extra-large eggs (– at room temperature)
- 1 1/2 cups organic sugar
- 1/4 cup Meyer lemon juice (fresh, or fresh regular lemon juice)
- 1 cup extra virgin olive oil (see Viviane’s tip)
- 1 Tbsp. chopped fresh thyme (finely)
- 6 oz. meyer lemon (candied, peels, or regular candied lemon peels – cut in 1/4″ pieces, 1 cup)
- 2 oranges (cara cara or Valencia)
- 2 blood oranges
- 2 tangelos (or tangerines)
- 1/3 cup fresh lemon juice
- 1/3 cup fresh orange juice
- 2/3 cup organic sugar
- powdered sugar (as garnish, optional)
- 10 cups cake (capacity non-stick Bundt, pan – buttered and floured)
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NutritionView More
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610Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories610Calories from Fat230 |
| % DAILY VALUE |
| Total Fat26g40% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol155mg52% |
| Sodium380mg16% |
| Potassium280mg8% |
| Protein10g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate88g29% |
| Dietary Fiber4g16% |
| Sugars42g |
| Vitamin A10% |
| Vitamin C90% |
| Calcium20% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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