Kiwi Bread Bundt

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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

1

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

2

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.

3

Add the mashed kiwifruit and beat until combined.

4

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.

5

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.

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)
LEMON GLAZE
 1 cup icing sugar mixture
 Lemon juice

Directions

1

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

2

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.

3

Add the mashed kiwifruit and beat until combined.

4

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.

5

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.

Kiwi Bread Bundt