Ingredients:
3 oranges
1/3 cup The Tasteful Olive blood orange olive oil
4 eggs
1 1/14 cup all purpose flour
1 cup sugar
½ tsp salt
1 tsp baking soda
For Reduction:
1/4 cup The Tasteful Olive Honeybell Orange Balsamic Vinegar*
Instructions:
- Preheat the oven to 350 F and oil a 9-inch cake pan
- Zest the oranges and juice one of them. Combine with the olive oil and set aside.
- In a larger bowl, using an electric mixer beat the eggs and salt until frothy and light. Slowly beat in the sugar until mixture is pale and thick.
- Gradually beat in the flour and baking soda.
- Fold in the zest and oil mixture.
- Pour the batter into the pan and bake for 25-30 min or until toothpick comes out clean from the center of the cake.
Reduction Instructions:
Pour about 1/4 C balsamic vinegar (more or less to your liking) into a saucepan and heat it to medium high on stovetop. Stir slowly, when vinegar reduces by about 1/3, remove from heat and allow to cool. Wait for it to cool and get thicker before pouring over the cake.
*You can also use Grapefruit, or Sicilian Lemon Balsamic Vinegar
