#ImprovCookingChallenge ~ Orange Olive Oil Pound Cake
For October's #ImprovCookingChallenge we were given the ingredients of orange and olive oil to combine into a recipe. I wasn't quite sure which direction I wanted to go until I ran a few searches and came across this olive oil cake. I've never made an olive oil cake but was super curious! I knew it would be very moist - and the orange flavoring sounded like a lovely addition.
I'm glad I gave this one a try! It was really tender, and it's absolutely the PERFECT tea cake / bread. The texture and flavor reminds me quite a bit of many of the quick breads I've made. It's labeled as a pound cake - and does have a fairly dense texture. But so much moisture in each bite - and a lovely light orange flavor. If you want a stronger orange flavor, up the extract content.
October Improv Cooking Challenge ~ Olive Oil and Orange
- Glazed Orange Muffins by Veggies First, Then Dessert
- Blood Orange Baked Squash by Palatable Pastime
- Orange Olive Oil Pound Cake by Making Miracles
- Olive Oil Fresh Orange Cake by Sneha’s Recipe
- Orange Blast Sauce for Pork by Sid's Sea Palm Cooking
- Blood Orange Salad with Pecans and Blue Cheese by A Day in the Life on the Farm
- Orange Cardamom Pound Cake by Cookaholic Wife
- Halloween-Inspired Orange Ricotta Bundt Cake by Faith, Hope, Love and Luck Despite a Whiskered Accomplice
Orange Olive Oil Pound Cake adapted from Epicurious
2 cups all-purpose flour
1 tablespoon baking powder
Pinch of salt
3 large eggs
1 cup sugar
1 cup olive oil
1 tsp orange extract
3 TBS brandy
1/2 cup OJ in cake
1/2 cup buttermilk
1/2 TBS dried lemon zest
1/2 TBS dried orange zest
1/4 cup orange juice
1/4 cup sifted powdered sugar
- Preheat the oven to 325 degrees. Spray a loaf pan with baking spray.
- Blend the eggs and sugar in the bowl of a stand mixer until creamy. Add in the eggs, one at a time, blending between each addition. Add in the orange extract, brandy, orange juice, and buttermilk.
- In another bowl, combine the dry ingredients: flour, baking powder, and salt.
- Slowly add in the dry ingredients in to the wet, blending just until combined. Do not overmix.
- Pour batter into prepared loaf pan, bake in the pre-heated oven for 1 hour 5 minutes, to 1 hour 10 minutes.
- Combine glaze ingredients in a small bowl until smooth.
- Allow cake to cool in pan about 10 minutes before turning out onto cooling rack. Place a silpat under the cooling rack, and slowly pour glaze over warm cake, allowing it to soak in. Allow glaze to firm up before slicing and serving.