Orange Olive Oil Cake with Almond Glaze

There are days when you just need a little sunshine in your life, and if nature won't come to the party, then you just have to conjure up some golden rays of your own. And no, I'm not complaining about the weather again, I'm just sayin... again.

Orange Olive Oil Cake with Almond Glaze

adapted from Marcus Samuelsson

For the Cake:
3 cups plain flour
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs, separated
2 cups caster sugar
1 cup Greek yoghurt
3/4 cup good-quality extra-virgin olive oil
Freshly grated zest of 3 oranges
1 teaspoon almond extract

For the Glaze:
2 cups icing sugar

1-2 tablespoons Greek yoghurt
1/2 teaspoons almond extract

Make the Cake:

Preheat the oven to 180 degrees C. Generously spray the inside of a 25cm Bundt pan with nonstick cooking spray.

Sift the flour, baking powder, and salt together over a large bowl. Set aside.

Using an electric mixer fitted with a paddle attachment, beat the egg yolks until they are pale and creamy. Slowly add in the sugar and continue mixing until it is completely incorporated. Add the yoghurt and olive oil and mix thoroughly. Add the orange zest and almond extract, and mix until just incorporated.

Add the flour mixture to the wet ingredients in two parts, beating after each addition until just combined. Scrape down the sides of the bowl and beat again for a few seconds.

Whisk the egg whites and beat until stiff peaks form. Scoop 1 cup of the egg whites into the batter. Use a rubber spatula to gently fold them in, carefully turning the bowl with each fold, until just incorporated. Add the remaining egg whites and repeat. Fold gently, being careful not to knock too much air our of the mixture.

Pour the batter into the Bundt pan and bake for 40-50 minutes, rotating the pan halfway through, until a toothpick comes out clean. Leave the cake to cool in the tin for about 10 minutes then give the pan a tap and shake it a little then turn it out onto a wire rack to cool completely. 

Make the Glaze:

Sift the icing sugar into a bowl and add the almond extract and enough yoghurt to create a glaze with the consistency of cream. Drizzle the glaze of the cooled cake.