Orange-Fennel Olive Oil Cake

Orange-Fennel Olive Oil Cake

Makes: about 10 servings

Time: about 1 hour (+ cool)

DIRECTIONS

INGREDIENTS

• 1 3/4 cup all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 2 teaspoons fennel seed powder

• 1/2 teaspoon sea salt

• 3/4 cup granulated sugar

• 1 tablespoon orange zest

• 1/4 cup orange juice

• 1/2 teaspoon almond extract

• 1/4 cup apple sauce

• 1/2 cup extra virgin olive oil

• 1/2 cup oat milk (room temp), substitute with non-dairy milk of choice

• Orange-Tahini Glaze (see notes)

1. Begin by preheating your oven to 350 degrees Fahrenheit. Prep your oranges by zesting your oranges first, then squeezing them. I like to use a spoon to “twist” the juice out of the fruit, using a circular motion.

2. In a bowl, whisk together the all-purpose flour, baking powder, baking soda, fennel powder, and sea salt. Set aside.

3. In a large bowl, whisk together the sugar and orange zest until fragrant. Add the almond extract, apple sauce, orange juice, and oat milk first. Whisk until combined. While stirring slowly pour in the olive oil and whisk until incorporated about 1 minute.

4. Sift the dry ingredients into the wet ingredients, folding the mixture until just combined.

5. Grease a 9” cake pan with olive oil and line with parchment. Pour the batter into the pan and lightly tap the pan to release any air trapped within.

6. Place the cake pan in the oven in the middle rack and bake for 20 to 30 minutes or until golden brown and a clean toothpick comes out when inserted into the center. *Every oven distributes heat differently, so bake times may vary. Check the cake around the 22-minute mark.

7. Let cool for 30 minutes (to speed up the cooling process, I place my cake in the freezer on top of a folded kitchen towel to cool for 15 minutes). Remove the cake from the pan by taking an offset spatula and running it along the edges of the pan. Place on a plate and cover with the Orange-Tahini Glaze (see notes). Using a sifter, gently sprinkle on a dusting of fennel seed powder. Garnished with a twist of orange.

8. Dive in!

NOTES

Orange-Tahini Glaze

Ingredients

• 1/2 cup confectioner’s sugar

• 2 tablespoons orange juice

• 1/2 tablespoon orange zest

• 1 tablespoon tahini

• pinch of sea salt

Directions

1. In a bowl, sift in the confectioner’s sugar using a sieve. Add the orange juice and zest and whisk until incorporated and smooth.

2. Stir in the tahini and pinch of sea salt, whisking until smooth.

3. Drizzle over the cooled olive oil cake