Zucchini Olive Oil Cake With Mandarin Orange Glaze And Walnut Olive Brittle Recipes

ORANGE OLIVE OIL CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
• Mix together the sugar and eggs in a medium bowl with a hand mixer on medium speed until blended and light. Drizzle in the olive oil and vanilla and mix until light and smooth. Add the orange juice and zest and mix well. Sift together the flour, baking powder, baking soda and salt in another medium bowl. Add the flour mixture half at a time to the wet ingredients and mix on low just to incorporate. Pour into the prepared cake pan and bake, 25 to 30 minutes. Let the cake cool 15 minutes, dust with confectioners' sugar and serve.

ZUCCHINI & OLIVE OIL CAKE RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F. Grease and flour three 8-inch round baking pans; set aside. Spread shredded zucchini on a plate. Blot dry with paper towels. In a large mixing bowl whisk together sugar and oil. Add eggs, almond milk, and vanilla; whisk to combine. Add flour, baking powder, and 1 teaspoon kosher salt; whisk to combine. Stir in zucchini. Pour into prepared pans (2 cups per pan). Bake 30 minutes or until a toothpick inserted near center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and cool completely. To assemble, place one cake layer on a serving platter. Frost top lightly with some of the Cream Cheese Frosting. Repeat with cake layers and frosting. Frost tops and sides with remaining frosting. Garnish with fresh figs and olive leaves.

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.