From Pastry Chef Holly Gale
Ingredients
Orange Olive Oil Tea Cake
- 1 cup TRULY® 100% Extra Virgin Olive Oil (226 g)
- ½ cup + ¹⁄₃ cup whole milk (183 g)
- 1¹⁄₂ oranges (juice + zest) (75 g)
- 2 eggs
- ½ tsp salt
- 1¹⁄₃ cups sugar (266 g)
- ½ tsp baking powder
- ¹⁄₄ tsp baking soda
- 1¹⁄₃ cup all purpose flour (183 g)
Orange Glaze
- 2 cups powdered sugar (200 g)
- 3 Tbsp orange juice (33 g)
- 2 tsp egg whites (15 g)
- 1 tsp orange zest
- ½ tsp salt
Directions
Preheat oven to 325 F.
Add all liquids and eggs into a medium bowl. Add in sugar. Whisk together.
Sift dry ingredients together and whisk into liquid mixture.
Oil and spray pan and pour batter until mixture is 2/3 full.
For smaller pans, bake 20-22 minutes. For a full-size bundt or 8-inch pan bake 50-55 minutes or until a knife comes out clean.
Use a stand or hand mixer to whisk the icing ingredients on high for 3-4 minutes.
Glaze and decorate!