Chef Dany Duguay’s Blood Orange Olive Oil Cake with Torino Chocolate Balsamic Marble

Chef Dany Duguay’s Blood Orange Olive Oil Cake with Torino Chocolate Balsamic Marble

This collaboration is a part of Chef Dany's #localwithchefdany project

Ingredients:

1 1/4 cups all purpose flour
3/4 cup sugar
2 eggs
1/3rd plus 2 TBSP Liquid Gold Blood Orange Infused Olive Oil
1 tsp vanilla
3 TBSP orange/blood orange juice
Zest of 1 orange/blood orange
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/8th cup Liquid Gold Torino Chocolate Whole Ingredient Balsamic Vinegar
Icing sugar for dusting

Method:

350'
Greased and parchment lined 9" spring form cake pan
Mix eggs and sugar until light in colour.
Add olive oil (slowly) and vanilla.
Add orange zest and juice.
Sift together dry ingredients, fold into wet.
Pour into pan.
Drizzle balsamic in circular pattern over cake, run knife through to create marble pattern.
Bake 25-30 mins.
Let cool in pan, then cool completely.
Dust with icing sugar.

Photo and Recipe by Chef Dany Duguay 

Chef Dany Duguay is a Certified Personal Chef, Pastry Chef and On site Caterer

She has a passion for local products, healthy eating, and creating unique recipes. On Instagram she uses the hashtag #localwithchefdany to feature her favourite local businesses who have great products and inspire others to eat healthy. We have been thrilled to be a part of this collaboration! Thanks Dany!

Liquid Gold Instagram: @liquidgoldtastingbar  be sure to use our hashtag #liquidgoldathome

Chef Dany Duguay Instagram: @chefdanyduguay