Sunday spoil: Herbaceous orange olive oil cake with cream cheese topping

You’ll need: For the cake – 1 cup B-well Extra virgin olive oil; 2 Tbsp B-well Thick and creamy mayonnaise; 3 cups All-purpose flour; 2 tsp baking powder; ½ tsp bicarbonate of soda; ¼ tsp salt; 1 cup sugar or 1 ¼ coconut nectar sugar; ¾ cup plant milk; 1 ½ Tbsp fresh rosemary/lavender buds, finely chopped or crushed in a mortar and pestle; zest of two oranges; ½ cup fresh orange juice; 2 tsp vanilla extract; 1 tsp orange extract (optional).

For the topping – 2 cups icing sugar; 1 tub cream cheese; ⅓ cup fresh orange juice; 1 tsp vanilla extract; 1 fresh rosemary/lavender sprig, minced (optional); Orange slices; Some lavender springs, for decoration; Berries, optional for decoration.

How to: 

Preheat the oven to 180°C

Coat a cake tin with B-well baking spray, (we recommend a bundt tin)

Sift the dry ingredients into a large bowl, then still in the minced herbs. 

In a separate bowl combine the B-well Extra virgin olive oil, B-well mayonnaise, plant milk, sugar, orange juice, optional orange extract, vanilla extract, and orange zest.

Combine, and add to flour mixture, mix until blended.

Pour the batter into the prepared bundt cake mould. Bake for 40 minutes or until the outside is golden brown and when you insert a wooden toothpick, it comes out clean.

Remove from pan and cool for 15 minutes on wire rack.

Combine icing sugar, cream cheese, vanilla extract and orange juice, stir until smooth. Place short pieces of wax or parchment paper underneath the cake.

Drizzle icing over the cake in a circle. Garnish with the lavender and decorate with orange slices, herbs and fruit. Dust with icing sugar for a final ending. Serve and enjoy!

* Recipe & image by bwellfoods.co.za