Social media is increasing the demand for The Food Samaritan’s treats, so I prepared a double recipe of today’s baked good: orange-olive oil bundt cakes.
The first batch was baked in my favorite large bundt pan to give it a swirl/spiral/rosette shape. This cake is going to someone very special to share with their co-workers (or not).
The second batch is going to the usual location at NCCU. I procured a mini-bundt pan to make these tiny treats.
The cake itself has a pleasant orange perfume. Don’t worry about the olive oil as it lends only a subtle background fruitiness and keeps the cakes moist. A little bit of orange icing adds a touch more sweetness to round everything out.
The recipe for this cake comes from the fantastic cookbook Baked Explorations, and a copy of the recipe appears on the Food Librarian Blog. To make the icing, mix together 2 cups of powdered sugar and 3-5 tbsp of orange juice to make the desired icing consistency.