• Blog
  • About
  • Recipes
  • Tips & Tools
  • International LOVE
  • Love Notes
  • Shop
  • Powered by MSI Media Group

Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

Harmonian Orange Glazed Olive Oil Cake

October 20, 2014 by Mary 14 Comments

Harmonian Olive Oil.
Harmonian is a wonderful company, based in Athens, Greece. Georgios, the owner, established it to promote harmonious ingredients – harmonious to the earth and for your body – all the things that MARY’s secret ingredients stands for. They say on their site, “taste approved; health improved.” This Harmonian Olive Oil is the fourth item in our fall box and we absolutely love it! It is light, flavorful and made with Kalamata Olives.

Of course you can use this to cook with or as a finishing oil. I think it’s so special that it should only be used as a finishing oil – or used in this fantastic olive oil cake recipe. As the oil is super high quality, extra virgin and silky in texture, you guessed it, this cake is too! It is light, fluffy and super delicious.

Here’s the recipe:Orange glazed olive oil cake.

HARMONIAN ORANGE GLAZED OLIVE OIL CAKE – serves 10 – 12

2 cups all-purpose flour
1¾ cups sugar
1½ tsp. kosher salt
½ tsp. baking soda
½ tsp. baking powder
11/3 cups Harmonian extra-virgin olive oil
1¼ cups whole milk
3 large eggs
1½ Tbs. grated orange zest
¼ cup fresh orange juice
¼ cup Triple Sec or Grand Marnier

Flour mixture in olive oil cake batter.Heat the oven to 350 degrees F. Butter two 8-inch cake pans and line the bottom with parchment paper. Butter the parchment paper too.

In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the eggs. Add the olive oil, milk, orange zest and juice and Triple Sec or Grand Marnier. Add the dry ingredients in three batches and whisk until just combined.

Pour the batter into the prepared pan and bake for about 30 minutes, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.

Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.Olive oil cake cooling in a pan.

ORANGE GLAZE

4 Tbs. unsalted butter
2 cups sifted powdered sugar
2 Tbs. fresh orange juice
½ tsp. vanilla extract

Melt butter in a small saucepan or microwave.

Sift 2 cups of powdered sugar into a medium size bowl. Add the melted butter to the powdered sugar. Add orange juice and vanilla. Beat until smooth and creamy, adding a little more orange juice if necessary.Olive oil cake with orange glaze dripping.

Frost the cooled cake between layers and the top (let drips down the side happen) with this glaze.

Bet you can’t eat just one piece.

Of course, use this wonderful olive oil on any vegetable, raw or cooked. Here is my favorite asparagus recipe. Roasted with the olive oil and then topped with a fresh drizzle compounds the flavor and just makes this so delicious. I bet this will become your go-to recipe for asparagus from now on. It certainly is mine!Olive oil and lemon roasted asparagus.

OVEN ROASTED ASPARAGUS WITH OLIVE OIL AND LEMON – serves 4

1 1/2 lbs. medium asparagus, washed, air dried and broken at the point of tenderness and lower portions discarded
3 Tbs. extra-virgin Harmonian olive oil
Salt
Pepper, freshly ground
1 Tbs. fresh lemon juice
1 tsp. finely grated lemon zest

Preheat your oven to 450 degrees. In a baking dish, drizzle the asparagus with half of the olive oil and season with salt and pepper. Toss to coast evenly. Roast for about 8 – 10 minutes, or until just tender when pierced with a fork. Drizzle the asparagus with the remaining olive oil and the lemon juice, and zest. Toss again. Serve hot, with LOVE. Enjoy!!

 

Related

You might also like:

  • Wilder Condiments Honey Jalapeño Mustard with Leeks on Roasted Sea Bass.Wilder Condiments Honey Jalapeño Mustard with Leeks on Roasted Sea Bass
  • Hop on the merry-go-roundHop on the merry-go-round
  • Any season pork roast
  • Guest Post: ‘Don’t Eat Anything With a Face’
  • Crab cake on a Boston lettuce leaf with organic watercress and chipotle mayo.Birthday dinner!

Filed Under: Desserts, Dinner, Sides, Vegetables Tagged With: best roasted asparagus, Harmonian olive oil, olive oil cake, orange glazed olive oil cake, oven roasted asparagus with olive oil and lemon

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Security check- *

CommentLuv badgeShow more posts

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Suzanne says

    October 20, 2014 at 6:19 PM

    I love olive oil cakes, it looks moist and delicious as does that gorgeous asparagus!
    Suzanne recently posted…Inspire Me Part Deux!My Profile

    Reply
  2. Raymund says

    October 20, 2014 at 6:20 PM

    I have yet to try cakes using olive oil, they said its amazing.
    Raymund recently posted…Fish in Mushroom Cream SauceMy Profile

    Reply
  3. Jovina Coughlin says

    October 20, 2014 at 6:39 PM

    Now i can make this cake. I have the oil. Looks delicious.
    Jovina Coughlin recently posted…Whole Grain RiceMy Profile

    Reply
  4. Amanda says

    October 21, 2014 at 10:50 AM

    Oh, Mary Francis, I love olive oil cakes. This one looks so moist and spectacular!

    Reply
  5. Evelyne@cheapethniceatz says

    October 21, 2014 at 12:51 PM

    I do enjoy a nice moist cake with olive oil in it, don’t knock it till you tried it folks. Looks great.
    Evelyne@cheapethniceatz recently posted…Bourbon Lavender Raspberry ApplesauceMy Profile

    Reply
  6. Kitchen Belleicious says

    October 21, 2014 at 10:10 PM

    it looks absolutely delicious. i love love that glaze!

    Reply
  7. Juliana says

    October 21, 2014 at 10:52 PM

    I never baked cake using olive oil…I like the idea of orange zest and juice in the cake, and yes, the orange glaze on top…looks delicious!
    Have a great week Mary 🙂

    Reply
  8. ChgoJohn says

    October 22, 2014 at 1:15 AM

    I’ve not prepared an live oil cake in ages, Mary. They’re so moist and with such great flavor. Now, the asparagus is another thing entirely. While in season, I eat them often, sometimes grilled and others baked. You need a hot fire to caramelize and bring out the deliciousness. Once done, lemon an cheese will finish the job. 🙂
    ChgoJohn recently posted…Black Rice Risotto with Roast Duck and Porcini MushroomsMy Profile

    Reply
  9. Angie@Angie's Recipes says

    October 22, 2014 at 9:04 AM

    I love the smooth and light texture of this olive oil cake. The green asparagus looks equally delicious, Mary.
    Angie@Angie’s Recipes recently posted…Gluten Free Chocolate Muffins with Cream Cheese Coconut FillingMy Profile

    Reply
  10. John@Kitchen Riffs says

    October 22, 2014 at 5:18 PM

    I’m always a sucker for finishing oil. And olive oil in cakes — doesn’t sound as if it should work, but boy does it! Fun post — thanks.
    John@Kitchen Riffs recently posted…No-Churn Pumpkin Spice Ice CreamMy Profile

    Reply
  11. Judit + Corina @Glamorous Bite says

    October 22, 2014 at 9:05 PM

    What a wonderful cake Mary Frances! Love your olive oil cake, and the orange glaze sounds delicious.
    Judit + Corina @Glamorous Bite recently posted…Stuffed Spaghetti Squash ItalianoMy Profile

    Reply
  12. Amy (Savory Moments) says

    October 23, 2014 at 8:51 AM

    This cake looks so special – very light and delicious!
    Amy (Savory Moments) recently posted…Green tea jelly {and a green tea giveaway!}My Profile

    Reply
  13. Nora @ Savory Nothings says

    October 30, 2014 at 9:25 AM

    I love olive oil! We get a huge bottle every year from my in-laws in Croatia and it’s SO good! And I love baking with it as well. This cake looks incredible!
    Nora @ Savory Nothings recently posted…Turkey Ramen BowlsMy Profile

    Reply
  14. Kelly - LEFT SIDE OF THE TABLE says

    October 30, 2014 at 11:47 AM

    Olive oil in cakes is one of my favorites…I think it makes them much more moist. I will have to try this brand of olive oil…I definitely appreciate a good quality one 😉 I’ll have to save this recipe to try sometime soon! Thanks, Mary!
    Kelly – LEFT SIDE OF THE TABLE recently posted…Culinary School: The BeginningMy Profile

    Reply

Join 32k+ followers!


Never miss out on a recipe!

Subscribe to receive new posts via email:

Mary Frances

Mary Frances

Spread love through cooking.

Summer Favorites

Easy Cheesy Sautéed Squash The Best Potato Salad Super Quick Chicken and Summer Vegetables Stir-fry Chimichurri-ed Wilted Endives with Walnuts Chilled Curried Zucchini Soup with Apple Garnish Best Strawberry and Rhubarb Crisp to make now!

Categories

  • Appetizers
  • Breakfast
  • Brunch
  • Cocktails
  • Contest
  • Cookies
  • Cookware and tools
  • Desserts
  • Dinner
  • Events
  • First Course
  • Fish
  • Food Responsibility
  • Guest Post
  • Lunch
  • Meat
  • Pasta
  • Poultry
  • Products for sale
  • Salads
  • Sauces
  • Sides
  • Soups
  • Tea time
  • Travel
  • Vegetables

Pages

Blog
About
Recipes
Tips and Tools
International Love
Love Notes
Shop
Mary's secret ingredients

Blogs We Love

  • 1840 Farm
  • A Pug in the Kitchen
  • Cottage Grove House
  • Food, Photography & France
  • Food52
  • From the Bartolini Kitchens
  • Go Bake Yourself
  • Hotly Spiced
  • Jovina Cooks Italian
  • Lavender and Lime
  • Orgasmic Chef
  • Smitten Kitchen
  • Sophie's Foodie Files
  • Steven’s Wine and Food Pairings
  • That Skinny Chick Can Bake
  • The Pioneer Woman
  • The Squishy Monster
  • Tips on Food and Drinks
  • Yummy Chunklet
  • LOVE - the secret ingredient


  • GET IN TOUCH
  • E mary@lovethesecretingredient.com

· All Rights Reserved ·© 2016 Love- the secret ingredient. All rights reserved. Disclaimer | Privacy Policy Disclosure Policy Terms & Conditions