Olive oil cake glaze?

For a fund raising bake sale I am planning to make Mailino's olive oil cake https://food52.com/recipes... since it can be made ahead and I have to set up for the sale at 6:00 am. It's a valentine theme so I would like to dress up the cake a little but since it is at a hospital it can't need refrigeration. It's a moist cake, not overly sweet ckae with orange zest and juice. Any ideas? Orange curd? Icing sugar and orange juice, Grand Marnier and honey? Thanks

C Sangueza
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6 Comments

PieceOfLayerCake
PieceOfLayerCake January 30, 2017
If you want drama, you can do a lovely billowing, toasted meringue and some orange zest.

You could also do a fruit compote with apricot, cranberry or blackberry (A tiny bit of cornstarch will make it less runny) and some candied pistachios.

I've made a fruity caramel before by adding in fruit juice/puree to caramel like with this cake: https://food52.com/blog/14890-how-to-make-your-caramel-100x-more-exciting-replace-cream-with-fruit
 
C S.
C S. January 31, 2017
I like the idea of the meringue as being both dramatic and not overly sweet. Part of my goal though is to make this on Sunday to sell on Tuesday (I'm already overcommitted for Monday and start early on Tuesday). Would a meringue hold up that long? The fruit and the caramel both look fantastic more work than I want to do for this particular project. Thank you for the input though.
 
PieceOfLayerCake
PieceOfLayerCake January 31, 2017
If you make a Swiss or Italian meringue, it will absolutely hold up. I recommend an Italian, but it can be tricky if you're not experienced with it. Swiss meringue is super easy.
 
Nancy
Nancy January 30, 2017
At first I thought you meant glaze made OF olive oil, then realized it was FOR an olive oil cake. Have ideas/experience for both
Glaze (from Bertolli olive oil co, made many times): confectioner's sugar 1.5 cup, lemon juice 3 tbsp, olive oil 1 tbps, lemon zest 1 tsp. Could use these ingredients as is or with orange flavors.
Candied or lightly salted nuts as a garnish. For crunch & contrast.
Fresh fruit (following Alice Waters Olive Oil Sauternes Cake, which she finishes with peaches, in summer). For Mailino's cake & winter, use supremes or candied slices or great winter oranges.
 
Ali S.
Ali S. January 28, 2017
Gosh, there are so many ways you could go with this!

We've made this cake into a layer cake using whipped ricotta frosting: https://food52.com/blog/17564-the-cake-of-our-dreams-brought-to-you-by-ricotta-fried-toast

Another idea is an orange crunch glaze (based on this, but using orange instead of lemon, though lemon would be good too): https://food52.com/recipes/37592-gingery-olive-oil-zucchini-cake-with-poppy-seeds-and-lemon-crunch-glaze

Or you could follow one of these not-recipes for frostings using whatever flavor sounds good (rosemary, raspberry, or rosewater come to mind): https://food52.com/blog/16990-frosting-just-wing-it-no-recipe-required
 
C S.
C S. January 30, 2017
Ali,
Thank you for the suggestions. For my test cake I made the whipped ricotta icing using orange zest and it looked good and was deemed good by my testers. Not too sweet. i used some thin slices or cara cara orange on the top to give it some color but am not sure if I will do that again. Even 3 days later it is still moist and nice.
 
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