Orange and Lavender Olive Oil Cake

• Preheat oven to 350˚ F.
• Coat cake pans with vegetable spray and line with parchment.
• Zest the oranges into a large bowl (reserve 1 tsp. zest in a small bowl for the glaze).
• Add eggs and 7 oz. sugar and whip into a thick ribbon.
• Slowly add oils, followed by milk.
• In a separate bowl, thoroughly mix the rest of the sugar and the flour, baking powder, baking soda and salt.
• Add dry ingredients to wet ingredients in stages until thoroughly combined.
• Divide equally among baking forms.
• Place on center rack of oven and bake until golden brown and firm to touch.
• When cool enough to handle, un-mold and let cool on rack.
• Mix reserved zest and 2 Tbs. orange juice.
• Whisk in sifted powdered sugar until the mixture reaches desired thickness.
• Glaze cakes with sugar-orange mixture and garnish with more dried lavender.

(Adapted from Nick Malgiei’s The Modern Baker)

This article appears in Oct 1-31, 2010.