olive oil cake: orange infused

our friend yo-yo recently gave us a subscription to Savuer magazine since we were always borrowing his old copies.  pouring over the articles and tantalizing pictures brings alive the smells & tastes and leaves us with a desire to create!  this recipe is a bit of a mash-up, inspired by two different recipes in the may 2010 issue as well as dylans desire for a bundt cake.  we’d had the bundt pan for ages, finally inspiration and ingredients came together simultaneously for a delicious outcome!  we share it with you here in our...

Orange infused Olive oil Bundt Cake with Chocolate drizzle frosting

orange puree:2 oranges, trim top & bottom 1/2” & quarter1/2 cup rapadura sugarPlace the quartered oranges in a pan and cover w/ water by a half inch.  bring to a boil, then immediately drain the water.  return to stove, and repeat the process two more times.  on the 4th time, cover w/ water, add the sugar (stirring often) and cook at med-high heat for 30 minutes or so till the orange rinds have softened enough to easily pierce (like boiling potatoes).  remove from heat and let cool to room temp.  strain orange quarters from the syrup, remove seeds and place in a blender/food processor, puree and set aside.

cake batter:

1/2 cup rapadura sugar

2 1/2 cups whole wheat pastry flour

2 tsp baking powder

1 tsp baking soda

1 tsp vanilla

4 eggs, softly whisked

6 Tbl olive oil

Preheat the oven to 350 degrees, then grease your bundt pan (or cake pan), dust with flour., and set aside.

Sift together the dry ingredients into a large bowl.  either by hand, in a mixer or in your food processor, combine dry ingredients, orange puree, vanilla and eggs mixing until thoroughly incorporated.  fold in olive oil and mix a bit more.  pour into your pan, place in the oven and bake 40-45 minutes.  when you think its done, insert a toothpick in the middle, the cake is ready when it comes out clean.  let cool 30 minutes.


1/2 cup natural unsweetened cocoa

1/2 cup sugar

1/2 cup milk

1/4 tsp baking soda

1 tsp vanilla

6 Tbl unsalted butter, cut into small chunks

this chocolate drizzle frosting can either be an official process using a candy thermometer or a ‘shoot from the hip get all crazy and just do it style’.  i have always used the latter (i don’t own a candy thermometer) but will list out temps for the official types.  i remember making a similar frosting w/ my neighbor “grandma jan.”  hers always came out w/ a little more girth (she used chocolate chips as well) but we love the silky drizzly effect here.  begin frosting once you remove the cake from the oven to cool.

Sift together the cocoa and sugar.  in a saucepan on med heat, combine milk, cocoa and sugar, stirring constantly till it begins to simmer.  now, cook w/out stirring until you reach 242 degrees on a candy thermometer.  this looks like a hot thick rolling boil.

Remove from heat.  add vanilla, baking soda and butter, stirring until butter has melted.  cool to 120 degrees (you can stick your finger in for a second or so before it feels too hot) and mix until it thickens but is still spreadable.  since we like to drizzle the frosting, i mix it to about the thickness of honey.  once the cake has cooled (usually about the same time as the frosting is ready) drizzle w/ frosting (either the whole cake or cut a slice and drizzle) and enjoy!  i must mention: it goes exceptionally well with a cup of espresso in the morning.