Blood Orange Olive Oil Bundt Cake

Ingredients:

• 2 tablespoons flour
• 2 ½ cup sugar
• 1 ½ cup skim milk
• ½ cup SOOC Blood Orange Olive Oil
• ¼ cup orange juice (blood orange preferred)
• 3 large eggs
• 2 ¼ cup flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ teaspoon baking soda
• 1 cup powder sugar
• 1 teaspoon butter, melted

Directions:

1. Preheat oven to 350 F. Coat a 12 C Bundt pan with cooking spray or Olive Oil; dust with 2 tablespoons flour and set aside
2. Combine sugar, milk, Olive Oil, 3 tablespoons juice and eggs in a large bowl. Combine 2 ¼ c flour, baking powder, salt, and baking soda; stirring well with a whisk. Add flour mixture to Olive Oil mixture stirring until smooth. Pour batter into prepared pan. Bake at 350 F for 55 minutes or until golden brown and cake pulls from the edge of the pan. Cool cake upside down on a wire rack and then invert onto a plate.
3. Combine powder sugar, remaining tablespoon juice and butter, stirring well. Drizzle glaze over cooled cake

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Gingerbread

Ingredients:

Cake:

• 1 1/2 cups whole wheat flour
• 1 cup finely grated zucchini
• 1 cup finely grated carrot
• 1/2 cup SOOC Roasted Walnut oil
• 1/2 cup molasses
• 2 large eggs
• 1 1/2 cups brown sugar
• 1 tablespoon freshly grated ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup hot water

Glaze:

• 1 cup powdered sugar
• 1 tablespoon SOOC Honey Ginger White Balsamic

Directions:

Preheat the oven to 350 F.

Grease a 9-inch-by-5-inch loaf pan with walnut oil.

Combine flour, baking soda, cinnamon, salt, allspice, and cloves and baking soda in a large bowl. Whisk well and set aside.

In a separate bowl stir combine the walnut oil, brown sugar, eggs, molasses, and ginger. Whisk well.  Add the carrot and zucchini.  Add the flour mixture in three parts alternating with the hot water in three additions, beating until flour is just incorporated. Pour into prepared pan and bake until a toothpick inserted in the middle comes out clean, about 45 minutes. Cool cake in pan for 10 minutes and then turn out onto a rack to cool completely.

Whisk the powdered sugar with the honey ginger white balsamic and drizzle over the cooled gingerbread.

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Lemon Olive-Oil Cake

Ingredients:

• 3/4 cup SOOC EVOO Olive Oil (can use SOOC Lemon Olive Oil), plus additional for greasing pan
• 1 large lemon
• 1 cup cake flour (not self-rising)
• 5 large eggs, separated, reserving 1 white for another use
• 3/4 cup plus 1 1/2 tablespoon sugar
• Blueberries or Strawberries to garnish (optional)
• Special equipment: a 9-inch spring-form pan; parchment paper

Directions:

1. Put oven rack in middle position and preheat oven to 350 º F. Grease springform pan with some oil, then line bottom with a round of parchment paper. Oil parchment.
2. Finely grate enough lemon zest to measure 1 1/2 teaspoon and whisk together with flour. Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice.
3. Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.
4. Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating and continue to beat until egg whites just hold soft peaks, about 3 minutes.
5. Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
6. Transfer batter to springform pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 1/4 hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.
7. Garnish with Blueberries or Strawberries (optional)

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Blueberry Lemon Bundt Cake

Ingredients:

For The Cake 
2 1/2 cups unbleached all purpose flour
1 cup granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 cup sour cream
2 large eggs
1/2 cup SOOC lemon olive oil + 1 tablespoon
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
2 cups washed and dried blueberries (1/2 cup reserved)

For the Simple Syrup Lemon Glazed Blueberries
1/2 cup granulated sugar
2 tablespoon fresh lemon Juice or the juice of 1 large lemon

Directions:
Preheat the oven to 350 F.

Grease an 8 cup bundt pan with lemon olive oil, or 8- 1 cup mini-bundt pans.

In a large bowl, beat the sugar and eggs together until light yellow and thickened.  Add the lemon olive oil, lemon zest, vanilla, and sour cream.

In another bowl, whisk together the dry ingredients.  Add to the wet ingredients and whisk until no dry spots of flour remain.  Fold in the blueberries reserving 1/2 cup for decoration.

For the glaze, mix together the lemon juice and sugar in a microwave proof bowl.  Heat for 1 minute on high.  Whisk, and allow the glaze to sit until all the sugar is dissolved and the glaze has become transparent.

Bake the full size bundt pan for 45- 50 minutes, and the mini-bundt pans for 25-30 minutes or until a tester inserted in the center comes out clean.  Allow to coll for at least 20 minutes before inverting.

Allow the cake to cool fully. Add the blueberries to the cooled clear syrup and toss to coat.  Decorate the top/center of the bundt with the blueberries allow the glaze to run down the sides and soak into the cake.  Serve immediately.

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Chocolate Cake with Arbequina EVOO

We found this olive oil cake recipe from Nigella Lawson and thought this would be a great treat that is still kinda heart healthy!!                          

 Ingredients: 

• ⅔ cup SOOC Arbequina extra-virgin olive oil (plus more for greasing)
• 6 tablespoons unsweetened cocoa (sifted)
• ½ cup boiling water
• 2 teaspoons vanilla extract
• 1 ½ cups almond meal (or 125g plain flour / 3/4 cup plus 1 tablespoon all-purpose flour)
• ½ teaspoon baking soda
• 1 pinch of salt
• 1 cup superfine sugar
• 3 large eggs
• SOOC Raspberry balsamic vinegar (optional, for topping)

Note: For a fun twist, substitute Arbequina olive oil with SOOC Blood Orange olive oil or any flavor you wish.

Directions: 

• Preheat your oven to 325ºF. Grease a 9-inch springform tin with a little oil and line the base with baking parchment.
• Measure and sift the unsweetened cocoa into a bowl and whisk in the boiling water until you have a smooth, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool.
• In another bowl, combine the almond meal (or flour) with the baking soda and pinch of
  salt.
• Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes until you have a pale-primrose, aerated and thickened cream.
• Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the ground almond (or flour) mixture.
• Pour liquid batter into the prepared tin. Bake for 40-45 minutes or until the sides are set and the very center, on top, still looks slightly damp.
• Let cool for 10 minutes, then ease the sides of the cake with a small spatula and spring it out of the tin. Serve with ice cream, fresh raspberries, and drizzle with SOOC Raspberry balsamic vinegar.

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