Red White & Blueberry Trifle

Ingredients:

-1 Angel Food Cake, Cubed

-1 box vanilla pudding mix, made according to box directions

-1/4 cup milk (in addition to milk used in pudding)

-1 1/2 cups raspberries

-1 1/2 cups blueberries

-1 1/2 cups strawberries

-1/3 cup SOOC Blueberry Balsamic Vinegar

-1/3 cup SOOC Raspberry Balsamic Vinegar (or Strawberry Balsamic Vinegar)

-2 cups heavy whipping cream

-2 Tablespoons honey

Directions:

1. Make the vanilla pudding mix, adding the extra 1/4 cup milk; the pudding will be runny. Whip with mixer, two cups of heavy cream with the two tablespoons of honey until stiff peaks form.

2. In a large decorative glass bowl, add half of the cubed Angel Food Cake to the bottom. Add a layer of mixed berries (using about 1/2 of the berries). Pour half of the pudding mixture over the berries. Then drizzle half of the Balsamic Vinegar over the pudding. Next add a layer of 1/2 the whipping cream over the top.

3. Repeat the layers with Angel Food Cake, berries, pudding, balsamic vinegar, finishing with a layer of the whipping cream.

4. Garnish with fresh berries. Keep chilled before serving.

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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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