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, juiced to make 2/3 cup
2/3 cup Blood Orange olive oil plus extra for pan

Preheat oven to 375°F. 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. 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.

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.