I know what your're thinking. Olive Oil in a cake...for dessert...ewww! Don't worry, I was thinking that too. I had no idea what this cake would be like, and I was a little worried that it would be gross. However, I read some good reviews of this cake on other blogs, so I decided to take a chance.
I'm really glad I made this cake for Baked Sunday Mornings. The olive oil gave it a complex flavor, but you did not really know there was olive oil in it unless I told you about it. We have a parve orange cake that we usually make, but I think this one might replace it. It is not too sweet and the orange flavor really comes through. I imagine you could make it with other citrus fruit as well.
The recipe gave you an option to glaze or not to glaze. I made the glaze because I had delicious oranges from the farmer's market and because I enjoy glaze. I just combined fresh squeezed orange juice and confectioners sugar until it looked right. It was a really pretty pale orange color from the intense juice.
You can see that I had a little trouble getting it out of the pan, but other than that it was super simple to throw together. I substituted tofutti sour cream for the yogurt to make the cake parve, but otherwise made it as written.
You can view the recipe and the creations of the other bakers at Baked Sunday Mornings.
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So glad you enjoyed this one! I didn't tell most of my co-workers that it was an olive oil cake for fear they would be turned off by it. My trick worked because they gobbled it up!
ReplyDeleteOhhh, your cake looks delicious! Glad you liked this one--we did also! I have not made the glaze, but sounds like everyone really enjoyed it! Great idea on the yogurt sub!
ReplyDeleteOoh! Fresh oranges from the farmers' market! You must live in a really different region of the country than I do. What a treat!
ReplyDeleteYour cake is perfect...those little pieces that don't come cleanly out of the pan are the tiny bites for the baker to snach and taste before anyone else gets to try...they are not only expected, but wanted. I remember back when half the cake used to stay behind and we tried to glue the cake back together with icing...pans are so much better now, but those little pieces are a treat.
ReplyDeleteI'm glad you liked the cake! I made the wrong recipe this week for the group, so I'll be making my bundt in the next couple of weeks. Looks great!
ReplyDeleteTruly wonderful with the glaze! Especially with the fresh OJ! A beautiful looking bunt cake!
ReplyDeleteSo jealous of your farmer's market oranges :) cake looks great... seeing all the cakes this morning makes me wish i had tried it with the glaze!
ReplyDeleteYep, I'm a convert, too! I loved the velvety texture - it was so unexpected.
ReplyDeleteGreat to know about the tofutti sour cream substitute. I'm glad you really enjoy this cake!
ReplyDeleteI never would have thought to substitute the tofutti for the yogurt. THis is why I love baking clubs! Well done, your cake looks yummy!
ReplyDeleteI love the look of the classic bundt pan. We loved the glaze and I also used fresh squeezed orange juice which really gave it that wonderful orange flavor. Great idea to substitute the sour cream.
ReplyDeleteI seem to use a lot of both the Tofutti sour cream and cream cheese to keep things pareve. I always have a few on hand.
ReplyDeleteYour cake sure looks like a success.
mine stuck to the pan in a couple spots too. nice job!!
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