Oliveziaโs Dreamsicle Cake
๐ ๐๐๐ญ๐ฎ๐ซ๐๐ ๐ ๐ฅ๐๐ฏ๐จ๐ซ
๐๐๐ค๐ ๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ
๐ธ 5 large eggs, at room temperature
๐ธ 1 1/4 cups sugar
๐ธ 3 tablespoon finely grated orange zest
๐ธ 1 cup Orange Fused Olive Oil
๐ธ 2 cups cake flour
๐ธ 1 1/4 teaspoons baking powder
๐ธ 1 teaspoon vanilla extract
๐ธ 1 teaspoon fine sea salt
๐๐ฅ๐๐ณ๐ ๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ (๐๐ฉ๐ญ๐ข๐จ๐ง๐๐ฅ)
๐ธ 4 oz. cream cheese at room temperature
๐ธ 1 teaspoon grated orange rind
๐ธ 1 tablespoon Orange Fused Olive Oil
๐ธ 1 teaspoon vanilla extract
๐ธ 1 cup sifted powdered sugar
๐ธ 2 tablespoons whole milk (room temperature)
๐๐๐ค๐ ๐๐ง๐ฌ๐ญ๐ซ๐ฎ๐๐ญ๐ข๐จ๐ง๐ฌ
Preheat the oven to 325ยฐ. Butter and flour a 10-cup capacity bundt cake pan. In a bowl, using a handheld electric mixer, beat the eggs with the sugar, vanilla extract, and orange zest at medium-high speed until smooth. Gradually beat in the Oliveziaโs Blood Orange Olive Oil until creamy, for about 2 minutes. In a small bowl, whisk the cake flour with the baking powder and salt. Add the dry ingredients to the egg mixture in 3 batches, beating on medium speed between additions.
Scrape the batter into the prepared pan and bake in the center of the oven for about 1 hour, until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 15 minutes, then invert onto a rack. Let the cake cool completely before glazing, cutting into slices, and serving.
๐๐ฅ๐๐ณ๐ ๐๐ง๐ฌ๐ญ๐ซ๐ฎ๐๐ญ๐ข๐จ๐ง๐ฌ
Beat the cream cheese, orange rind, Oliveziaโs Blood Orange Olive Oil, vanilla extract at medium speed of a mixer until well-blended. Add sugar and milk and beat at low speed until well-blended, pour over cooled cake and serve.
Adapted from: Veronica Foods