A friend recently posted a recipe for an Italian Orange Olive Oil Cake. I had two Cara Cara oranges in the refrigerator plus ...

Grease and line a 9 inch springform pan (or 9 inch cake ... to the orange juice/buttermilk mixture, and mix until just incorporated and smooth. Using a spatula, gently fold the olive oil into ...

Traditional olive oil cakes have about 1 cup of sugar. Instead, I use 1/3 cup of honey and added pine nuts, raisins and rum. Enjoy any time of day, year-round. The cake will keep, tightly wrapped ...

If you’ve gone olive your life without ever trying an olive oil cake, you’re seriously missing out. Olive oil cakes are round ...

Add the olive oil, sugar, sour cream, and egg to the orange juice. Oh, no ... Not again! You've spent time and ingredients to ...

Mix the cake-soak vinaigrette. In a small bowl, whisk together the reserved 30g orange juice, the finishing olive oil, and the Marsala. Soak the olive oil cake. Run a small offset spatula around ...

To make the cake, put the eggs and sugar in a large bowl and whisk for around 5 minutes or until very light and fluffy. Add the olive oil, orange zest and juice and briefly mix in before adding ...

Whisk in milk and orange juice. Add olive oil gradually, whisking continuously ... 50 minutes and continue every 5-10 minutes, until the cake’s center springs back when you press it with ...