Recipe Remodel: Orange Olive Oil Cake

Many moons ago I stumbled upon a recipe for an orange olive oil cake. I was perusing the Food Network website looking for some sort of dessert inspiration, and this recipe caught my eye. I was strangely fascinated by the idea of a cake that had olive oil among its list of ingredients, so I gave it a try. I’m so glad I did. The cake has a wonderful, moist texture; and the addition of oranges gives the cake a lovely citrus flavor. Mind you, I did have to modify the original recipe; it contained both gluten and casein.

Please notice that the glaze is optional. Some may find the glaze a bit too sweet, so you may want to omit it. The cake itself is not too sweet, but the addition of the glaze may put it over the top. I’ve served the cake with and without glaze, or lightly dusted with powdered sugar. No matter how you serve it, this cake is delicious.

Orange Olive Oil Cake
3 large eggs
1 1/4 cups sugar
1 cup soy milk
1/2 cup olive oil
1 3/4 cups gluten free flour mix
1 tsp. xanthan gum
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Glaze (optional):
Juice of 1/2 naval orange
1 cup confectioner's sugar
1 tsp. corn syrup

Preheat oven to 400 degrees F. Grease bundt pan and dust with a bit of sugar and gf flour. Beat the eggs with the sugar. Beat in the milk, oil and orange zest. In a small bowl, sift the flour with the xanthan gum, baking powder, baking soda, and salt. Add the flour mixture to the egg mixture 1/3 at a time until well incorporated. Pour into prepared baking pan and bake for about 35 minutes, or until a toothpick inserted into the cake comes out clean. Remove cake and cool slightly in pan, then invert and cool completely. If using the glaze, combine the orange juice, confectioner's sugar, and corn syrup in a small bowl until thoroughly combined and there are no lumps. Drizzle onto cooled cake.