Instructions

1. Preheat the oven to 325 degrees F. Grease a 10 to 12 cup Bundt pan with cooking spray or olive oil. Dust the inside with flour and set aside.
2. In a large bowl, whisk together the flour, almond flour, baking powder and salt. In a separate medium bowl combine the eggs, sugar and zest. Using a hand held mixer, beat on medium high speed until pale, light and fluffy, about 1 1/2 minutes. Drizzle in the olive oil and milk and continue to beat until combined and fluffy another 30 seconds or so. Add the wet ingredients to the dry ingredients and fold them together until only a few lumps remain. Pour into the prepared Bundt pan and bake until golden brown and a toothpick inserted in the center comes out almost clean with only a few moist crumbs, 40 to 50 minutes. Allow the cake to cool for 10 minutes before inverting it onto a wire rack to cool completely.
3. To a medium bowl add the chopped white chocolate. In a small saucepan combine the heavy cream, olive oil and salt and place over medium heat. Warm gently until the mixture begins to bubble around the edges. Pour the hot cream mixture over the chocolate and allow to sit for
4. 30 seconds. Whisk until smooth and combine. Cool the ganache for 8 to 10 minutes so it thickens slightly before drizzling over the bundt cake.