Citrus is such a wonderful flavor to celebrate during the winter months. I call this cake Fleur de l’Orange because of the layers of orange flavor. The orange juice and Cointreau are forefront and the zest and Extra Virgin Olive Oil add fragrance, spice and a story. I chose to use extra virgin olive oil because I like the subtle grassy note that makes me think of an orange tree when paired with the zest and Cointreau. Olive Oil is the secret to this uber moist cake. The Honey Sage glaze is the perfect sweet herbal cap! I don’t know about you, but December always feels like one big open house. This recipe comes together fast and easy, a perfect treat with tea as you catch your breath before the doorbell rings!

Preparation

  1. Preheat oven to 350*.
  2. Use Olivio Buttery Spray to butter a 9″ baking pan or cupcake pan.
  3. In a medium mixing bowl, combine all purpose flour, granulated sugar, salt, baking soda, and baking powder. In a separate bowl, combine Extra Virgin Olive Oil, milk, eggs, orange zest, orange juice and Cointreau.
  4. Add the dry ingredients to the wet ingredients and gently whisk until just combined and pour into the prepared baker. Bake approximately 60 minutes if baking one large cake or approximately 40 minutes if baking cupcakes.
  5. While the cake bakes, prepare your glaze by bringing lemon, honey and sage to a light simmer on the stove top over medium low heat.
  6. Allow to cool 30 minutes before glazing and taking your first bite!

Anna's Notes

I have a collection of silicone baking molds that are perfect with this recipe. I used one of my favorite heart shaped molds this time instead of the standard cupcake tray. Make sure to butter them as you would anything else with Olivio Buttery Spray before pouring in the batter. 

Variation: Substitute the Orange Juice, Zest and Cointreau for Lemon Juice & Zest and Limoncello for a delicious Lemon Cake.