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Olive Oil Cake
A friend found this recipe from Cat Cora.
I hope it is ok to post here. Check our
links page for a path to the original recipe
for credit where credit is due.
We followed her recipe to the "T" and
everyone that tried it, absolutely loved it!
Prep Time: 25 mins
Total Time: 105 mins
Makes: 12 servings
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon kosher salt
3 large eggs
2 cups sugar
1/4 cup fresh orange juice
1-1/4 cups milk
1-1/2 cups good-quality extra-virgin olive
oil such as Arbequina oil from
The STORY OLIVE OIL CO!
1/4 cup orange liqueur, such as Grand
Marnier or Baileys Irish Cream works well
too.
3 teaspoons finely grated lemon zest
1/2 cup bleached almonds, chopped fine
Confectioners’ sugar, for dusting
Fresh berries and mint, for garnish
DIRECTIONS: Preheat the oven to 350
degrees F. Spray the bottom and sides
of two 8-inch round cake pans with
nonstick spray. Cut out a piece of
parchment paper into a circle and set in
the bottom of the pan. Do not substitute
parchment paper with wax paper.
In a mixing bowl, sift together the flour,
baking soda, baking powder and salt. In
a separate large bowl, cream together
the eggs and sugar with a whisk. Add the
orange juice, milk, olive oil, orange
liqueur and lemon zest.
Mix the dry mixture into the wet mixture.
Whisk until blended well. Pour the mix
into the prepared cake pan. Sprinkle the
almonds on top of the cake.
Bake for 1 hour until the cake springs
bake to the touch. Place on a rack to
cool. Run a knife around the edges and
place the olive oil cake on a stand. Dust
with confectioners’ sugar.
Garnish if you like with fresh berries and
mint.
A friend found this recipe from Cat Cora.
I hope it is ok to post here. Check our
links page for a path to the original recipe
for credit where credit is due.
We followed her recipe to the "T" and
everyone that tried it, absolutely loved it!
Prep Time: 25 mins
Total Time: 105 mins
Makes: 12 servings
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon kosher salt
3 large eggs
2 cups sugar
1/4 cup fresh orange juice
1-1/4 cups milk
1-1/2 cups good-quality extra-virgin olive
oil such as Arbequina oil from
The STORY OLIVE OIL CO!
1/4 cup orange liqueur, such as Grand
Marnier or Baileys Irish Cream works well
too.
3 teaspoons finely grated lemon zest
1/2 cup bleached almonds, chopped fine
Confectioners’ sugar, for dusting
Fresh berries and mint, for garnish
DIRECTIONS: Preheat the oven to 350
degrees F. Spray the bottom and sides
of two 8-inch round cake pans with
nonstick spray. Cut out a piece of
parchment paper into a circle and set in
the bottom of the pan. Do not substitute
parchment paper with wax paper.
In a mixing bowl, sift together the flour,
baking soda, baking powder and salt. In
a separate large bowl, cream together
the eggs and sugar with a whisk. Add the
orange juice, milk, olive oil, orange
liqueur and lemon zest.
Mix the dry mixture into the wet mixture.
Whisk until blended well. Pour the mix
into the prepared cake pan. Sprinkle the
almonds on top of the cake.
Bake for 1 hour until the cake springs
bake to the touch. Place on a rack to
cool. Run a knife around the edges and
place the olive oil cake on a stand. Dust
with confectioners’ sugar.
Garnish if you like with fresh berries and
mint.
| Story Olive Oil Co. |
| ____________________ |
Pasta with Olive Oil
Serves 4-6 people
3 teaspoons of zest of 1 lemon
1/3 cup lemon juice
1/2 cup of STORY OLIVE OIL, Extra
Virgin Olive Oil
1 to 2 large garlic cloves, minced
1/2 cup Kalamata Olives, pitted and
sliced (*)
2 tablespoons of fresh chopped
thyme or basil
Salt and freshly ground coarse
black pepper
1 pound of your favorite pasta
Zest or grate the lemon and
combine with the lemon juice, olive
oil, garlic cloves, olives, thyme, and
the salt & pepper in a large serving
bowl. Then add and toss hot
cooked pasta with the sauce.
(*) Kalamata is a Greek olive
usually packed in oil and is typically
found in large supermarkets or
specialty stores.
Serves 4-6 people
3 teaspoons of zest of 1 lemon
1/3 cup lemon juice
1/2 cup of STORY OLIVE OIL, Extra
Virgin Olive Oil
1 to 2 large garlic cloves, minced
1/2 cup Kalamata Olives, pitted and
sliced (*)
2 tablespoons of fresh chopped
thyme or basil
Salt and freshly ground coarse
black pepper
1 pound of your favorite pasta
Zest or grate the lemon and
combine with the lemon juice, olive
oil, garlic cloves, olives, thyme, and
the salt & pepper in a large serving
bowl. Then add and toss hot
cooked pasta with the sauce.
(*) Kalamata is a Greek olive
usually packed in oil and is typically
found in large supermarkets or
specialty stores.