Spiced Orange Olive Oil Cake Recipes

ORANGE OLIVE OIL CAKE

Steps:

• Preheat oven to 325F, add a circle of parchment paper to the base of a 9-inch springform pan, and spray the parchment paper and the sides of the pan very well with cooking spray; set aside. Do not make this cake in a regular 9-inch cake pan. Most are only about 1 1/2 to 2 inches deep and this cake rises to about 2 1/2 to 3 inches on the sides and nearly 4 inches in the center. It will overflow in a regular 9-inch pan.
• To a large bowl, add the olive oil, eggs, and whisk well to emulsify and incorporate.
• Add the milk, orange zest, orange juice (I was able to get sufficient zest and juice from one large orange), Grand Marnier, and whisk to incorporate.
• Add the sugar and whisk to incorporate.
• Add the flour, salt, baking powder, baking soda, and whisk until just incorporated; don't overmix. The batter in on the thin side; this is normal.
• Turn batter out into prepared pan, place pan on a baking sheet as insurance against a leaky springform pan, and bake for about 70 to 75 minutes. Start checking after 60 minutes since all ovens vary. Cake will be golden browned and domed in the center when done, and a toothpick inserted in the center will come out clean or with a few moist crumbs. **
• Allow cake to cool in the springform pan for about 1 hour before releasing it and allowing the cake to finish cooling on a wire rack.
• Dust with confectioners' sugar prior to serving.

SPICED OLIVE OIL CAKE WITH ORANGE GLAZE

Steps:

• Make the cake: Heat the oven to 375 degrees. Coat a loaf pan with nonstick cooking spray.
• In a large bowl, whisk together the dry cake ingredients, including ground spices. In another bowl, whisk the oil, milk, eggs, rum, orange zest and juice until smooth.
• Pour the wet ingredients into the dry. To prevent clumps, stir together starting from the center of the bowl, gradually drawing in the dry ingredients. Mix just until smooth. The batter will be thick. Pour into the prepared loaf pan.
• Bake in the center of the oven for 1 hour, rotating after 30 minutes. When done, the cake will be just firm and dry on top and a tester inserted into the center will come out clean.
• Meanwhile, make the glaze: In a measuring cup with a pouring spout, whisk together the confectioners' sugar and 2 tablespoons orange juice until smooth. The texture should be runny; add more orange juice if needed.
• Let the cake cool in the pan on a wire rack for 10 minutes, then turn out. While it is still warm, drizzle the glaze over the top, making messy, Jackson Pollock-style zigzags by moving the cup back and forth over the cake. Let cool completely to set.