Herbaceous orange olive oil cake with cream cheese topping
A delicious Easter cake, bursting with citrus flavours. (Ed’s note … am happy to make myself … so easy and worth it!).
What you’ll need:
For the cake: 1 cup B-well Extra virgin olive oil; 2 Tbsp B-well Thick and Creamy mayonnaise; 3 cups All-purpose flour; 2 tsp baking powder; ½ tsp bicarbonate of soda; ¼ tsp salt; 1 cup sugar or 1 ¼ coconut nectar sugar; ¾ cup plant milk; 1 ½ Tbsp fresh rosemary/lavender buds, finely chopped or crushed in a mortar and pestle; zest of two oranges; ½ cup fresh orange juice; 2 tsp vanilla extract; 1 tsp orange extract (optional)
For the topping: 2 cup icing sugar; 1 tub cream cheese; 1/3 cup fresh orange juice; 1 tsp vanilla extract; 1 fresh rosemary/lavender sprig, minced (optional); Orange slices; some lavender springs, for decoration; berries, optional for decoration
To make:
Preheat the oven to 180°C. Coat a cake tin with B-well baking spray, (we recommend a bundt tin)
Sift the dry ingredients into a large bowl, then still in the minced herbs.
In a separate bowl combine the B-well Extra virgin olive oil, B-well mayonnaise, plant milk, sugar, orange juice, optional orange extract, vanilla extract, and orange zest.
Combine, and add to flour mixture, mix until blended.
Pour the batter into prepared bundt cake mould. Bake for 40 minutes or until the outside is golden brown and when you insert a wooden toothpick, it comes out clean.
Remove from pan and cool for 15 minutes on wire rack.
Combine icing sugar, cream cheese, vanilla extract and orange juice, stir until smooth. Place short pieces of wax or parchment paper underneath the cake.
Drizzle icing over cake in circle. Garnish with the lavender and decorate with the orange slices, herbs and fruit. Dust with icing sugar for a final ending. Serve and enjoy!
Can’t bake, won’t bake … we love these
Sweet, sweet dreams are made of this Tiramisu Entremet Slice. Chocolate sponge laced with coffee, and layered with a rather decadent mascarpone and chocolate mousse. It’s a two pack … but I’m not sharing! R69.99 from Woolworths.
Think the fluffiest lightest cheese cake imaginable, pop in a hidden berry centre, then a finish with a rose velvet spray. Place it on a crunchie cookie base and you’ve got a Rose Berry Petit Gateaux. R66.99 from Woolworths (Sharing? Nope. Editor’s prerogative).
Cake and tea … Moroccan-style. This porcelain Maxwell & Williams Kasbah set in bold pink has hand-painted gold details. R299 from yuppiechef.com.
Rather fancy this modern acacia wooden plate with glass cloche … just the thing to store cakes and stylish enough to bring to the tea table. R750 from Woolworths
