It’s winter, it’s cold and we need our vitamin C – so why not have it in a cake, and it eat..?
Here is a recipe for a lovely citrusy olive oil cake:
FOR THE CAKE:
- 2¼ cups All-purpose Flour
- 1½ cups Sugar
- 1 teaspoon Salt
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 3 large Eggs
- Seeds scraped from 1 Vanilla Bean
- 1 cup Prince Albert Olive Oil
- 1¼ cups Milk
- zest of 2 Oranges &/ Lemons &/ Grapefruits (your choice)
- ¼ cup Orange Juice
- ¼ cup orange-flavored liqueur (can also use brandy or orange juice)
- FOR THE ICING:
- 1½ cups Confectioners Sugar
- zest of 1 Orange / Lemon / Grapefruit (your choice)
- 2 tablespoons Orange Juice
- Water, as needed
- FOR THE CAKE:
- Preheat oven to 350 degrees.
- Grease and flour a 9-10 cup bundt pan and set aside.
- Place the flour, sugar, salt, baking soda, and baking powder in a large mixing bowl. Whisk together and set aside.
- In another bowl, add the eggs, vanilla bean seeds, olive oil, milk, zest, juice, and liqueur. Whisk together until well combined and smooth.
- Add the mixture to the bowl of dry ingredients and whisk until just combined.
- Pour the batter into the prepared bundt pan.
- Bake in preheated oven for 50-60 minutes, or until a tester inserted into the center of the cake comes out clean.
- Let cake cool completely, then invert onto a serving dish.
- FOR THE ICING:
- Place the confectioners sugar and zest in a small mixing bowl. Add the juice and whisk in until smooth – add water as needed to get icing to a thick but pourable consistency.
- Pour the icing over the top of the cooled cake, letting it drip down the sides.
- Cake will keep covered, at room temperature for about 5 days.
Cake adapted from The Kitchen McCabe