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Orange Olive Oil Cake

yield
servings
10 ea
expiration date
3 Days
ADDITIONAL PREP RECIPE
No items found.
ingredients
  • AP Flour - 2 Cups
  • Kosher Salt - 1 tsp
  • Baking Powder - 1/4 tsp
  • Baking Soda - 1/8 tsp
  • Extra Virgin Olive Oil - 10oz Fluid
  • Oat Milk - 10oz Fluid
  • Orange Juice - 2 TBSP
  • Orange Zest - 2 TBSP
  • Large Eggs - 3 Ea
  • Granulated Sugar - 1.5 Cups
  • Cardamon - 1 tsp
  • 2 TBSP Extra Virgin Olive oil for baking pan
sourcing
PROCEDURE
  1. Pre-Heat Oven to 375
  2. In a large mixing bowl, combine flour, salt, baking powder and baking soda and mix well
  3. In a separate mixing bowl, combine olive oil, oat milk, orange juice and orange zest
  4. In a separate mixing bowl, combine eggs, sugar and cardamon, and whip with a wire whisk or with electric mixer until sugar is dissolved and slightly frothy.
  5. Slowly add the olive oil/oat milk mix to the bowl with the whipped egg/sugar mixture until completely incorporated
  6. Slowly incorporate the flour mixture to the rest of the ingredients and mix slowly until batter is smooth
  7. With the 2 tbsp of extra virgin olive oil, coat the inside of a 9 inch baking pan ensuring there are no dry spots
  8. Pour the mixture into the oiled baking pan
  9. Bake at 375/No Fan/No Humidity for about 40-45 minutes. Cake should be a golden brown. If you insert a tooth pick in the center of the cake, it should come out clean.
  10. Let cake rest in pan at room temp for about 30 minutes
  11. Remove from pan, wrap and label, store at room tempature
CRITICAL CONTROL POINT
VIDEO