Olive Oil and Orange Cake with Cranberry Compote made with Blood Orange Olive Oil from Temecula Olive Oil Company.
Ingredients:
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup Temecula Olive Oil Company’s Blood Orange Olive Oil
- 1 cup fresh orange juice
- Zest of 2 oranges
- 1 teaspoon vanilla extract
Cranberry Compote:
- 1 cup fresh or frozen cranberries
- 1/2 cup sugar
- 1/4 cup water
- Zest of 1 orange
Olive Oil and Orange Cake with Cranberry Compote
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together eggs, Blood Orange Olive Oil, orange juice, orange zest, and vanilla extract.
- Combine wet and dry ingredients until just combined. Pour into the prepared pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- For the cranberry compote, combine cranberries, sugar, water, and orange zest in a saucepan. Simmer until cranberries burst and mixture thickens.
- Serve slices of the cake with a spoonful of cranberry compote on top.
