While olive oil is a regular in European baked goods, only recently has it begun making the transition to the sweeter side of the kitchen in the US. I have been wanting to make a sweet dish with olive oil for some time but never could work up the courage. This week's Baked Sunday Mornings recipe forced me to make the leap as it was time to make Mom's Olive Oil Orange Bundt.This cake is simplicity at its finest. A small list of ingredients, each with a very specific task, meld to create a cake that is full of flavor. Orange zest adds a sweet citrus note, yogurt adds richness and tang, and the olive oil brings moistness and fruitiness. I could definitely pick up the flavor of the olive oil, but if I didn't know it was in there, probably wouldn't have been able to put my finger, or taste bud, on it.
Making a meringue out of the egg whites adds an extra step but was well worth it. The texture was so light and airy. Almost like an angel food cake but with a million times more flavor. I did add a quick orange glaze and a sprinkle of powdered sugar but enjoyed a couple of slices plain too.
Another great recipe from Baked Explorations! Be sure to visit Baked Sunday Mornings to get this fabulous recipe and to check out the rest of Baked bloggers.
This cake looks so lovely...I wanted to make it this weekend but I have my grandchildren visiting. I will try to catch up with this one! Yours looks delicious!
ReplyDeleteI love your description of this cake, Candy. Your slice is perfect on that beautiful plate.
ReplyDeleteYour cake is great. I also could not really taste the olive oil, but it did add something special to the cake. I like your statement that every ingredient had a task -- what a great way to describe it!
ReplyDeleteWhat a delicious looking cake. Your slice looks perfect!
ReplyDeleteWhat a perfect slice of cake. Your photo is great...shows off your cake really well. This cake can be used in so many ways, I'm glad we made this recipe...and fun to try new ingredients.
ReplyDeleteI've been looking forward to making an olive oil treat for a while now, too. Unfortunately, with me making the wrong Baked treat this week, I'll have to wait just a little bit longer! Your cake does look scrumptious.
ReplyDeleteLovely cake! I really liked the egg white addition....made it so much lighter. The olive oil was such a nice change from vegetable oil or butter!
ReplyDeleteWe loved this cake, too! Nicely plated!
ReplyDeleteglad you enjoyed the cake! i'm looking forwards to the next recipe :)
ReplyDeleteLooks delicious, especially with that orange glaze!
ReplyDeleteI did not realize olive oil in baking is not common. I suppose most quickbread recipes calling for vegetable oil can be easily substitute? Love the tight crumb of your cake!
ReplyDeleteThis was my introduction to olive oil in a dessert recipe as well. Yours looks delicious, and I enjoyed your post :)
ReplyDeleteI also love how simple this cake is to make -- your slice looks so pretty with that lovely glaze!
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