Wednesday, February 11, 2009

Ooo! Cake!

The doctor informed me a few months ago that I had high cholesterol. Very high cholesterol. No cheese. No butter. No eggs. Lots of oatmeal. That is supposed to be my diet. But as you can tell by my posts . . . I haven't been that successful. I have been searching for recipes that use olive oil instead of butter so that I can satisfy my sweet tooth with a little less guilt. So, when I saw the recipe for Olive Oil Bundt Cake with Tangerine Glaze in my Cooking Light magazine, I tore it out and put it in my recipe file. This week, I finally got around to making it. Since tangerines didn't seem available at my market, I substituted fresh-squeezed orange juice in the recipe. And, since I thought it would boost the flavor, I added the zest of one orange to the cake AND the zest of another orange to the glaze. The cake received mixed reviews in our house. At first bite, my four-year-old pronounced it disgusting. But then in the ensuing days he ate four pieces. My husband thought the extra-virgin olive oil was a little strong. I thought it's flavor was very delicate and not too sweet, more like a quick-bread than cake really. The glaze was the best part (which, by the way, I had doubled because I LOVE icing). Not sure I'll make it again, but it was tasty and healthier than most cakes!

1 comment:

Anne said...

Looks good to me! The glaze sounds awesome. I love fresh citrus and zest in so many dishes. You probably already know this, but Cooking Light readers review recipes online. It's so helpful to know what others think of a recipe before I make it.