Winter Seasonal Recipe
Winter and dessert are made for each other! When you are looking to utilize local ingredients during the cold months, try out this decadent Orange Olive Oil Cake recipe from chef Lyndsey Mason. Utilizing Hillside Grain flour, Vogel Farm eggs, Cloverleaf Creamery whole milk, River Road Farms oranges, and frozen Waterwheel Gardens Blackberries, this olive oil cake makes the most of what is available when fresh local produce is still months away. Lyndsey’s recipe is sure to become a go to recipe for dinner parties and potlucks! Serving suggestions and whipped cream or vanilla ice cream with a berry compote.
Orange Olive Oil Cake Ingredients
2 cups Hillside Grain flour
1 3/4 cups sugar
1 1/2 teaspoons Kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/3 cup extra virgin olive oil
1 1/4 cup Cloverleaf Creamery whole milk or almond milk
3 Vogel Farms eggs at room temperature
1 1/2 tablespoon River Road Farms orange zest
1/4 cup River Road Farms orange juice
1/4 cup Grand Mariner
Directions for this Winter Seasonal Recipe
Preheat the oven to 350°F
Line a half sheet pan with parchment paper
Line one 9 in. springform baking pan with parchment paper and grease with cooking spray or olive oil and wrap the bottom of the spring form pan tightly with foil
In a large mixing bowl mix together dry ingredients
In a separate bowl mix wet ingredients, adding Grand Mariner last
Add dry ingredients to a bowl of wet ingredients and whisk until combined (batter will be thin)
Pour batter into the prepared baking pan and cook on the middle rack for 45 minutes to 1 hour or until a cake tester comes out clean
Cool for 30 minutes
Remove from the pan by running a paring knife around the edges of the cake and transfer to a cardboard cake round or plate
Continue to cool cake for 1 hour before slicing
Before slicing peel parchment round from bottom of cake
Cut cake into 8-10 slices and serve at room temperature or cold
Wrap leftovers in plastic and refrigerate