In a small bowl, combine the orange zest with the sugar and use your fingers to rub the two together. This will help release the fragrant oils from the zest and will give the sugar a nice, light orange hue.
In the bowl of a stand mixer, beat the eggs together with the sugar and zest. Beat for a few minutes and then slowly pour in the orange juice and then the olive oil.
3 large eggs, 1 cup (250 mL) orange juice, 1 cup (250 mL) olive oil
With the mixer on low, slowly add in the flour mixture, leave behind about 1/4 cup of the flour. Add the cranberries to this 1/4 cup of flour and toss to coat. Once the flour in the mixing bowl has been well incorporated with the wet ingredients, add in the flour coated cranberries. Mix only until incorporated; do not over mix because doing so might crush your cranberries. Alternatively, you can add and mix in the cranberries by hand using a rubber spatula.
12 ounce bag cranberries
Grease a bundt pan with cooking spray or vegetable oil. Pour in the batter and then use a knife to swirl the batter a bit, in order to help distribute the cranberries evenly.
Bake on the middle rack of your oven for approximately 60 minutes. Remove from oven and let cool almost completely before removing it from the bundt pan
If using frozen cranberries, no need to defrost first.
Orange and cranberry olive oil cake https://miakouppa.com/2018/12/17/orange-and-cranberry-olive-oil-cake/ December 17, 2018