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.