From Humble Beginnings To The Grand Gesture
This cake is a gift for the whole family and especially you. It's made with heart healthy extra virgin olive oil and a generous drizzle of our dark chocolate balsamic sauce that has a naturally low sugar content but still retains a silky sweetness. There's nothing new for cooks in Italy or Greece baking with olive oil. But it still seems a bit new to bakers in Canada. With nothing to give up and all to gain, using olive oil gives a higher rise and a moister finish than other fats, including butter. And because olive oil is a natural emulsifier, it improves the moisture and texture. Our recipe calls for Blood Orange infused olive oil, light and fragrant. Another great option is to use Lemon infused oil for a delicate taste of lemon zest and replace the orange juice with freshly squeezed lemon juice.
1 1/2 cups all-purpose flour plus extra for pan coating
1 1/2 cups granulated sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 fresh large eggs
3 to 4 mandarins or tangerines (navel is okay, too), juiced to make 1/2 cup
2/3 cup fused Blood Orange olive oil or fresh extra virgin olive oil plus extra for pan
Preheat oven to 375° degrees. If your oven runs hot, decrease to 350 degrees. Lightly grease and flour a 9" springform or loaf pan with olive oil and flour. Shake out the excess flour, and set the pan aside.In a large bowl place then whisk flour, sugar, baking powder, baking soda, and salt, blending well. In a separate bowl place eggs and whisk to break the yolks. Then add to dry mix and blend. Then add the orange juice and olive oil. With a wooden spoon mix well until smooth. You can use a stand or hand held mixer if you wish. Pour batter into pan and bake for 40 minutes or until the top springs back when pressed with finger or a toothpick runs clean. Then remove from oven and let rest on a wire rack for 20 minutes. Run a knife around the edges of the springform and remove the ring collar. Cool another half-hour. If using a loaf pan, run knife around the edges and turn onto rack until completely cool. Place the cake on a plate and before serving, drizzle with additional Blood Orange Olive Oil or make a Dark Chocolate balsamic sauce.
DARK CHOCOLATE BALSAMIC SAUCE:
While the cake is resting, pour 3/4 cup Dark Chocolate balsamic into sauce pan on medium low. Heat until reduced or until suitably thickened, about 3 to 4 minutes. Do not overcook since it will become gummy. Spoon over cake before serving. Serve additional sauce for those who want more to drizzle.
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