Now that we have a delicious collection of Burlap and Barrel's single origin spices, we're cooking and baking all kinds of new recipes. We adapted this spiced pound cake from Emily Pester's blog (https://www.westoftheloop.com/). We always encourage substituting butter with extra virgin olive oil. Not only is it healthier, given butter is high in saturated fat, EVOO makes for a more tender, moister cake.
Our Garam Masala is a special blend: cinnamon, star anise, bay leaf, black cardamom, yellow cardamom, mace, cloves
2-3/4 cups all purpose flour
2 tsp BURLAP & BARREL Garam Masala
1/2 tsp baking soda
1/2 tsp salt
3/4 cup mild extra virgin olive oil
1-1/2 cups light brown sugar
1 cup granulated sugar
5 large eggs
2 tsp vanilla extract
1 cup high fat Greek yogurt
Icing sugar for dusting
Preheat oven to 325°. Generously grease (with olive oil) and flour a bundt pan.
Whisk together flour, garam masala, baking soda and salt in a small bowl and set aside. In large bowl, add olive oil and sugar. Using either a stand or hand mixer, blend until creamy and fluffy. Add vanilla and eggs one at a time, scraping down sides of bowl. Then gradually add dry ingredients and mix until completely combined. Pour batter into bundt pan. Place on centre rack in oven. At 45 minutes test for doneness with a toothpick which should come out clean when done. Bake longer until cake is done, for as long as 60 minutes. Remove from oven. Cool for 10 minutes, then flip over carefully to release bundt cake from pan onto baking rack. When cooled completely, turn over and through a fine sieve, dust with icing sugar. Optional: Use 9-inch round pan or loaf pan.
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