Name: Kiwi Bread Bundt
Ingredients: 80ml Lupi Mild Taste Olive Oil; 220g caster sugar; 3 eggs; 8 kiwifruit, peeled, mashed; 450g self-raising flour; ½ tsp sea salt; Edible gold and olive oil leaves, to decorate (optional); 1 cup icing sugar mixture; Lemon juice

Serves 8-12

80ml Lupi Mild Taste Olive Oil

220g caster sugar

3 eggs

8 kiwifruit, peeled, mashed

450g self-raising flour

½ tsp sea salt

Edible gold and olive oil leaves, to decorate (optional)

LEMON GLAZE

1 cup icing sugar mixture

Lemon juice

RECIPE INSTRUCTIONS

Preheat a fan forced oven to 170ºC. Grease a small bundt pan and lightly dust the inside with flour, tapping out any excess.

In the bowl of a stand mixer, combine 80ml Lupi Mild Taste Olive Oil and sugar. Beat for 2-3 mins until combined. Scrape down the sides and add eggs, one at a time, beating well between each addition.

Add the mashed kiwifruit and beat until combined.

Add the flour and salt and beat until just combined. Spoon into the prepared bundt tin and bake for 50-60 mins or until a skewer inserted in the cake comes out clean. Allow to cool completely in the tin before inverting onto a serving plate.

To make the glaze, squeeze lemon juice into the icing sugar, a little at a time, whisking until a pourable consistency is reached. Drizzle the glaze over the cooled bundt and decorate to serve.