Well happy September, friends! It’s the week before our Autumn Secret Supper so full preparation is underway! All those exciting, last minute details are coming together. The week before my events are always non stop, but there’s this thrill in the air. First things first, today I completed my taxes. Yes, you heard me right! Took me a bit to get the material together from my first year in business last year, but huge thanks to my accountant who also happens to be my Mom for lending a hand! Well actually, she kind of got my world in order, so thanks SO much, Mom! Somehow I’m incredibly blessed to have such a supportive family – my Mom is now my book keeper, and my brother Calvin is my web developer and consultant! So thankful for these two and also the support of my sweet, entire family.
So this weekend…. it’s a holiday! So this cake seems just in time now doesn’t it? It’s my new recipe for Orange Blossom Oil Cake. The perfect way to end summer and head into fall is to make this cake and enjoy it with friends! It’s moist and delicious, developed with Thrive oil in mind. This culinary algae oil begins with algae, which is amazing because it happens to be one of the planet’s most sustainable food sources. This oil is incredible to cook with and eat for many reasons, one of the benefits is that it contains the highest level of monounsaturated fat – just one tablespoon provides 13 grams of this good fat which is the same amount you’d find in a whole avocado. Make sure to check out 2 recent recipes I developed with Thrive Oil : Sausage, Pesto & Feta Pizza w/ Paleo Pizza Crust & Blackberry Ice Cream – both so delicious! Happy Labor day – hope you enjoy the last official weekend of summer!
Orange Blossom Oil Cake
Ingredients
- 1 c. sugar
- 1 egg
- 3 egg yolks
- 1/2 c. + 1 T. Thrive Oil
- 1/2 c. greek yogurt
- 1/2 t. vanilla bean paste
- zest of 1 orange
- 1/2 t. orange blossom water
- 1 tsp baking powder
- 1/2 t baking soda
- 3/4 t. salt
- 1 1/2 c. flour
Instructions
- Preheat oven to 350 degrees. Grease small bundt pan ( I used a vintage 8" size).
- In mixer, add sugar and eggs. Beat 2 minutes on medium high until light and creamy. With mixer on low speed, add oil at a steady pace, then yogurt and bean paste. Mix in orange zest, baking powder, soda and salt. Finish with flour, adding 1/2 cup at a time just until incorporated (don't over mix).
- Pour cake batter into prepared pan and bake in oven for 35-50 minutes or until toothpick inserted comes out clean. Baking time will vary on your pan size.
- When finished, remove from oven and place on counter to cool for 10 minutes before removing from pan (loosen edges before removing). Allow to cool to room temperature. Serve or store for up to 2-3 days in airtight container.
