My cousin SIL is in town for work, so I wanted to send something back with her for my nephews, and remembered that they had requested the orange olive oil cake at Thanksgiving.
Luckily I had oranges and also zested sugar from an orange I ate last week 
(i can’t “waste” zest anymore – I always zest an orange into sugar before eating it now 
)
Made a full recipe, 2/3 for the boys (I can’t fit more than that into a takeout container for her to carry) and 1/3 for the kids of my friend who’s hosting a wine event tomorrow.
Of course, I had to level the doming to fit the cakes into takeout containers for travel… so I have a small container of trimmings for myself 
Interesting thing today was that the cakes domed a lot even though I baked them at 300F. I might pull out my cake strips next time, or pour some water into the tray to slow it down a bit. I had a thermometer in there the whole time, so I know it wasn’t an oven issue.
