Clementine and Olive Oil Cake
Ingredients
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- 2 cups all purpose flour<\/li>\n \t
- 1 \u00bd tsp. baking powder<\/li>\n \t
- Pinch of salt<\/li>\n \t
- 1 cup granulated sugar<\/li>\n \t
- 2\/3 cup\u00a0California Olive Ranch\u00a0extra virgin olive oil<\/a><\/li>\n \t
- 2 tbsp. clementine zest*<\/li>\n \t
Instructions
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- Preheat oven to 375 degrees F (180 degrees C). Grease and flour one 12x4 inch loaf pan.<\/li>\n \t
- Sift together the flour, baking powder and salt into a large bowl.<\/li>\n \t
- In a mixing bowl, combine sugar and clementine zest and rub together to extract the fragrant oil from the zest. Add California Olive Ranch\u00a0extra virgin olive oil<\/a>\u00a0and mix on high speed until completely combined (preferably with the whisk attachment). Beat in the eggs, one at a time, beating well after each addition. Add 1\/3 of the flour mixture and mix on slow speed. Add half of the clementine juice and continue mixing. Add another 1\/3 of the flour mixture, followed by the rest of the clementine juice and the remaining flour mixture and beat until combined between each addition. Pour batter into the prepared pan.<\/li>\n \t
- Bake for 50 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven, wait 10 minutes for it to cool down and then remove from the pan.<\/li>\n<\/ol>\n*Tip: <\/strong>Depending on size, 2-3 clementines would be enough for the zest and juice","\n \t
- Preheat oven to 375 degrees F (180 degrees C). Grease and flour one 12x4 inch loaf pan.<\/li>\n \t
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