Recipes — cake

Amy Ingram

Dark Chocolate & Blood Orange Olive Oil Madeleines

The bright, citrus notes of the Blood Orange Olive Oil play beautifully with the deep, earthy, rich dark chocolate. The exterior edges are just ever so barely caramelized, while the middles are ethereal and moist. Ingredients: 1 cup flour + 1/4 cup for pan 1/3 cup cocoa 1/2 teaspoon baking powder pinch of salt 1/2 cup granulated sugar 2 large eggs 1/3 cup LG Blood Orange Olive Oil + 1 tablespoon for greasing pan   Directions: Preheat the oven to 375. Grease a 12 portion madeleine pan with with Blood Orange olive oil and then dust with flour. Combine the eggs...

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Myrna Burlock

Blueberry Yogurt Cake with Lemon Glaze

This is the perfect cake recipe to accompany your afternoon tea. When choosing the Olive Oil for the cake, choose one that is a mild-medium intensity with fruity notes or opt for one of our fruit flavored olive oils such as Meyer Lemon Olive Oil. Ingredients: 1 1/4 Cups all purposed flour divided 1/4 Cup cornmeal 2 tsp Baking Powder 1/2 tsp Salt 3/4 Cup light brown sugar 1/3 Cup Extra Virgin Olive Oil (Mild-Medium Intensity or Flavored Fruit Fused Olive Oil) 2 tbps Cointreau (optional) 1 tsp Vanilla extract 2 Large eggs at room temperature 7 oz Lowfat greek...

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Myrna Burlock

Chocolate-Raspberry Balsamic Glazed Olive Oil Bundt Cake

Ingredients for the Cake 3 cups all-purpose flour +1 tablespoon 1 tablespoon baking powder 1/2 teaspoon salt 4 large eggs 2 cups granulated sugar 1 cup sour cream 3/4 cup UP Certified Extra Virgin Olive Oil +1 tablespoon 1 1/2 teaspoons vanilla extract Directions Preheat the oven to 350°F. Generously grease the inside of a 10-inch bundt pan with UP Certified Extra Virgin Olive Oil. Add a tablespoon of granulated sugar.  Tilt and rotate the pan to evenly distribute the sugar in the bottom and sides of the greased pan. Tap out any excess sugar. Whisk together the flour, baking...

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