Orange Olive Oil Cake
Cake ingredients:
3 oranges
1/3 c. The Tasteful Olive Blood Orange infused olive oil
4 large eggs
1/2 t. salt
1 c. sugar
1 1/4 c. all purpose flour
1 t. baking soda
Reduction:
1/4 c. The Tasteful Olive Honeybell Orange Balsamic Vinegar*
Preheat the oven to 350 and oil a 9" cake pan. Zest the oranges and juice one of them. Combine with the olive oil in a small bowl 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 prepared pan and bake for 25-30 min or until toothpick comes out clean from the center of the cake.
Reduction Instructions:
Pour the balsamic vinegar (more or less to your liking) into a saucepan and heat it to medium high on the stove top. 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
