Monday, May 26, 2014

Orange Olive Oil Cake


This olive oil cake has become one of my new favorites. It's easy to make, delicious and perfect for anyone who doesn't want to eat butter (Sorry, not a vegan recipe). I've used regular second pressing olive oil for this cake and it's very good. In general, I would not use Extra Virgin olive oil unless you use an infused or flavored olive oil. The extra virgin makes it a little too green/strong/grassy tasting.

For this cake, I used a Blood Orange infused extra virgin olive oil from Ah Love Oil, a shop near my house. They have a really great assortment of oils, vinegar and jams (like the amazing dark chocolate balsamic).

This cake is garnished with Greek yogurt and a dehydrated orange slice. It would also be great with orange scented whipped cream and berries.

Blood Orange Olive Oil Cake


Ingredients
  • ½ cup yogurt
  • 1 cup sugar
  • 3 eggs
  • 1 ½ cups flour
  • 2 tsp baking soda
  • pinch salt
  • 1 Tbsp orange zest
  • ½ cup good quality olive oil


Directions

  1. Sift together flour, soda, salt and orange zest together
  2. Mix together yogurt, sugar and eggs.
  3. Add dry ingredients to yogurt mix and mix until combined
  4. Add olive oil and mix until combined
  5. Bake 25-35 minutes at 350 degrees until cooked through

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