Orange Olive Oil Dreamsicle Cake
with Blood Orange Olive Oil
Chocolate Cake
Ingredients:
- 5 large eggs, room temperature
- 1 1/4 cups sugar
- 3 Tbsp orange zest, finely grated
- 1 cup Blood Orange Olive Oil
- 2 cups cake flour
- 1 1/4 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp fine sea salt
Orange Cream Cheese Glaze (optional):
- 4 oz cream cheese, room temperature
- 1 tsp orange rind, grated
- 1 Tbsp Blood Orange Olive Oil
- 1 tsp vanilla extract
- 1 cup powdered sugar, sifted
- 2 Tbsp whole milk, room temperature
Directions:
For the Glaze:
Beat cream cheese, orange rind, olive oil, and vanilla extract on medium speed of mixer until well-blended. Add sugar and milk and beat at low speed until well-blended. Pour over cooled cake and serve.
For the Cake:
Preheat oven to 325°F. Butter and flour 10-cup bundt pan. In bowl using a handheld electric mixer, beat eggs with sugar, vanilla extract, and orange zest at medium-high speed until smooth. Gradually beat in oil until creamy, about 2 minutes. In small bowl, whisk cake flour with baking powder and salt. Add dry ingredients to egg mixture in 3 batches, beating on medium speed between additions.
Scrape batter into prepared pan and bake in center of oven about 1 hour, until a toothpick inserted in center of cake comes out clean. Let cool in pan 15 minutes, then invert onto rack. Let cake cool completely before glazing, cutting into slices, and serving.
