Before, I used an extra virgin oil from Occhipinti to make this cake. While it's a great oil, I thought I would switch it up a little this time. I recently discovered a little gem of a store in Frederick, MD, the Lebherz Oil and Vinegar Emporium. Tom and I came across the store entirely by accident, once when we were killing some time after arriving early for our reservation at Volt, just a few doors up the street (it's a 40-mile drive to Frederick from Washington, so it's a little tricky trying to arrive precisely on time at the restaurant). At Lebherz, you can try any of the 40+ varieties of olive oils and vinegars they carry before buying. I am completely addicted to the ripe peach white balsamic vinegar, which makes a fantastic salad dressing.
I decided to bake the cake with some Lebherz fused eureka lemon extra virgin olive oil, which is made by pressing whole lemons together with the olives. Lebherz also sells a fused blood orange extra virgin olive oil, but I didn't like it as much as the lemon version when I tried it in the store. The lemon oil is so bright and flavorful, and I thought that the lemon would reinforce the citrus flavor from the orange zest in the cake.
In addition, last time I made this cake, I didn't make the optional glaze and simply sprinkled the cake with powdered sugar. I decided to try the glaze this time, which is simply powdered sugar mixed with freshly squeezed orange juice.
Recipe: "Mom's Olive Oil Orange Bundt," from Baked Explorations: Classic American Desserts Reinvented, by Matt Lewis and Renato Poliafito, recipe available here at Baked Sunday Mornings.
- "A Cake with Zest: Mom's Olive Oil Orange Bundt," April 8, 2011.
- "A Baking Leap of Faith: Orange-Glazed Olive Oil Cake with Fleur de Sel," July 9, 2010.