Holiday Baking: Orange Cardamom Olive Oil Cake
Cake:
- 4 large eggs
- 1 1/4 cups sugar
- 3/4 cup olive oil
- 3/4 cup fresh orange juice
- 1 tablespoon finely grated orange zest, from an untreated orange
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup all-purpose flour
- 1 cup almond meal
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cardamom
- 3/4 teaspoon salt
Glaze:
- 1/4 cup sugar
- 1/4 cup fresh orange juice
- 1 tablespoon Gran Marnier or Cointreau
- Pinch of sea salt
Optionals:
- Powdered sugar
- Whipped cream
Instructions
- Preheat the oven to 350°F. Butter a 9-inch springform pan lined with parchment.
- Whisk the eggs and sugar in a large bowl until light in color. Add the olive oil, orange juice,
Gluten Free Orange Infused Olive Oil Chocolate Chip Cookies
- 1 1/4 cup Bob's Red Mill 1 to 1 Gluten free flour blend(*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
- 1 cup cashew meal
- 1 cup coconut sugar
- 1 teaspoon baking powder
- dash salt
- 1/4 cup orange infused olive oil
- 1/2 cup light canned coconut milk
- 2 large eggs
- 1/2 cup chopped walnutsoptional
- 1/2 cup chocolate chips
- Mix: 20 minutes
- First fermentation : 2 hours
- Assemble: 5 minutes
- Proof: 1.5 hours
- Bake: 40 minutes
- 250 g flour
- 66 g milk
- 6 g (2 t.) instant yeast
- 4 g (2/3 t.) salt
- 100 g eggs (2 eggs)
- grated zest of one lemon
- 1 t. chopped fresh rosemary
- 55 g fine granulated sugar
- 113 g olive oil
- 3 large, firm plums, sliced
- 1 t. chopped fresh rosemary
- 34 g fine granulated sugar
- In the bowl of a stand mixer with paddle, combine the flour, milk, yeast, salt, eggs, lemon zest, and rosemary. Mix in low speed until incorporated. The dough will be stiff at this point.
- Replace the mixer paddle with a
Ingredients:
- 1 package yellow cake mix
- 1/4 cup sugar
- 1 cup High Country Blood Orange Olive Oil
- 8 oz sour cream
- 4 eggs
- 1 Tbsp orange extract
Instructions:
Preheat oven to a temperature of 325 degrees. Combine cake mix and sugar in large bowl. Add High Country Blood Orange Olive Oil, eggs, sour cream and orange extract. Blend on medium high for 2 minutes. Pour batter into greased and floured Bundt or tube pan. Bake 40-45 minutes, using a toothpick to check doneness. Cool 15 minutes on rack. Remove from pan and cool additional 30 minutes.
Super-Easy Blood Orange Brownies
Ingredients:
- 1 box of your favorite brownie mix or scratch recipe
- High Country Blood Orange EVOO
Instructions:
Substitute High Country Blood Orange EVOO for oil noted in brownie recipe. Enjoy!
Special Chocolate Cake
Ingredients:
- 2 cups flour
- 2 cups sugar
- 3/4 cup cocoa (Hershey's dark or international)
- 1 tsp. salt
- 1 tsp baking powder
- 2 tsp. baking soda
- 2 eggs
- 1/2 cup High Country Blood Orange EVOO
- 1 cup milk
- 1 Tbsp white vinegar
- 1 cup boiling water
- 1 tsp. vanilla
Instructions:
Preheat oven to 350 degrees. Mix first 7 ingredients together. Add the High Country Blood Orange EVOO and milk with white vinegar added. Add the cup of boiling water and vanilla. Bake in a 9x13 pan for 35 to 40 minutes.
Citrus Sugar Cookies
Ingredients:
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 2/3 cup High Country Lemon or Blood Orange Olive Oil
- 2 tsp vanilla extract
- 1 tsp grated lemon rind
- 3/4 cup granulated sugar
- extra sugar for dipping
Instructions:
Preheat oven to 325 degrees. In a medium bowl mix flour, baking powder and salt; set aside. Combine eggs, High Country Olive Oil, vanilla and lemon rind in a large mixing bowl and beat well. Add sugar and beat until well blended. Stir in flour mixture until just mixed. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets. Flatten cookies with the greased bottom of a glass dipped in sugar. Bake for 8-10 minutes or until lightly browned. Transfer immediately to wire racks to cool. Store in airtight containers.