Glazed Orange & Spice Olive Oil Cake

Cake

Olive Oil 1 cup + 1 tsp, divided

Eggs 3

Brown Sugar 1/2 cup

Vanilla Bean Paste1 1 Tbs

Buttermilk 1 cup

Orange

1, zested, juice reserved

All-Purpose Flour

1 1/2 cups

Baking Powder 2 tsp

Salt 1 tsp

Ground Anise 2 tsp

Ground Cardamom 1 tsp

Allspice ¼ tsp

Glaze

Powdered Sugar 1 cup

Orange Zest for garnish

1 PREHEAT the oven to 350°F and grease a Bundt pan with 1 teaspoon of the olive oil.

2 IN a large mixing bowl, whisk together the eggs and brown sugar. Cream the mixture until it has increased in volume and becomes pale yellow, 3 to 4 minutes. Add the vanilla paste, the rest of the olive oil, and the buttermilk and orange zest. Whisk together.

3 IN a separate bowl, add the flour, baking powder, salt, anise, cardamom, and allspice, and mix well. Then add the dry ingredients to the wet. Mix to incorporate, being careful not to overmix.

4 POUR the mixture into the greased Bundt pan and bang the pan slightly against the counter to remove any air bubbles. Bake in the oven for 40 minutes, or until a toothpick inserted into the cake comes out clean, and the cake appears to have risen and browned slightly. Remove and cool for 20 minutes, then carefully invert the pan over a rack

(you can encourage the sides of the cake to release with a small paring knife if you have a bit of trouble).

5 MAKE the glaze by combining the powdered sugar with 2 tablespoons of the reserved orange juice. Pour the glaze on the cake, sprinkle some orange zest overtop, and enjoy with coffee! Serve with a side of Rosewater Whipped Cream for a light dessert. 1 Or 1 tsp vanilla extract.