Orange-Rosemary-Chocolate Chip Bundt Cake with Lemon Glaze

If making the optional crystallized rosemary decoration:

For the rosemary, you want small, decorative clusters of needles. The simplest way to do this is to pull the smaller, bottommost clumps off of large sprigs, or trim off the very tops of several sprigs. (See photo: https://static01.nyt.com/images/2017/03/08/dining/08BAKING2/08BAKING2-articleLarge.jpg)

At least 6 hours before you plan to ice the cake, prepare the crystallized rosemary: Brush rosemary on all sides with a little of the egg white and then dip it in the sugar, so the needles are lightly coated on all sides. Set aside on a wire rack to dry. Repeat with remaining rosemary.

Preheat the oven to 350. Lightly grease a 12-cup Bundt pan and set aside.

In a small pot, simmer the almond milk with the rosemary until the almond milk is flavored with rosemary. (This step is experimental so come back and report results here.) You could then strain the leaves out, or not. The NYT recipe includes the leaves so I think it's fine to try leaving them in.

Zest one or two oranges until you have 1 T. zest. Then squeeze the juice from the oranges, reserving 1/2 cup for the cake and an additional 2 T for the glaze.

Set 1 T. coconut oil in a small dish on the stovetop to melt, for the glaze.

In a large bowl, vigorously whisk together the milk, 1/2 cup orange juice, olive oil, applesauce, ground flaxseed, and cornstarch. The mixture should become foamy.

Mix in the sugar and whisk until well combined, 30 seconds or so. Mix in the orange zest and vanilla.

Use a fine-mesh strainer to sift in about half of the flour, all of the baking powder, the baking soda, and salt. Mix until well combined, and then add in the rest of the flour and mix until smooth. Fold in the chocolate chips.

Pour the batter into the prepared pan. Bake for 50-55 minutes. The top should be browned and puffed and firm to the touch. Stick a knife through the center to test for doneness.

Let cool for 10 minutes, then invert on a cooling rack to let cool completely.

To make the glaze:

Place the confectioner's sugar in a large bowl. If is very hard & clumpy you'll need to sift it, but if it's relatively soft and the clumps easily turn to powder when pinched, then no need.

Add the orange and lemon juices, vanilla, and melted coconut oil and stir vigorously, until thick and smooth but pourable icing forms. If it seems way too thick, add warm water by the teaspoon until desired texture is reached.

When the cake has cooled, place it on its serving dish. Drizzle the glaze on top, allowing it to drip down the sides of the cake