Great crust! Moist and not too sweet. Followed the recipe for an orange cardamom cake and put it in my 9 inch bundt cake pan. The recipe can be found here: https://food52.com/recipes/84827-olive-oil-cake-recipe-with-cardamom-orange
I tripled the recipe to get enough batter to fill the mould. As a result, I had to increase bake time by 10 more minutes as it’s a much deeper cake. I’m interested in adding a little ginger and extra cardamom in here for an extra spice to make it more interesting.
I made an orange vanilla salted glaze using this recipe: https://www.chocolatemoosey.com/bundt-cake-glaze/
I didn’t have milk at the time, so I used leftover squeezed orange juice and water to loosen the glaze. I also did not have powdered sugar, so I tried to blend white sugar as much as possible. What a mess! Next time use powdered sugar or else the glaze will be gritty. I mistakenly added too much liquid to the glaze and it became runny.
Overall a good recipe.
