Spring is almost here, warmer days and the promise of new beginnings. I love this time of year, waiting for the first tender shoots of asparagus, spring garlic scapes, strawberries and morel mushrooms. Doesn’t that make your mouth water? While we are waiting for those delicious ingredients to make their appearance I love to use citrus as a flavor enhancer. Using Cara Cara oranges and Meyer lemons in recipes really pumps up the flavor and gives us that first hint of spring. We are showcasing the Whole White Wheat Flour this month in this Orange-Rosemary Olive Oil Cake – a great ending to any springtime meal. Enjoy!
Orange-rosemary olive oil cake
4-5 large organic cara cara oranges, or 1 1/2 C juice
1 1/2 C Grain Place Whole White Wheat Flour
2 C organic unbleached white flour
1 1/2 t baking powder
1 1/2 t sea salt
1 t finely chopped fresh rosemary
5 large organic eggs
3 C organic sugar
1 1/2 C organic extra virgin olive oil
- Coat a bundt or tube pan with olive oil and dust with flour. Heat the oven to 350 degrees.
- Zest the peel of 2 of the oranges, then juice all of the oranges. You should have about 1 1/2 cups. Set aside
- Whisk together the flour, baking powder, salt and rosemary.
- In a mixing bowl, beat the eggs with the sugar until they are thick and pale yellow. On low speed, alternate adding the flour mixture with the oil, beginning and ending with the flour. Do not overbeat. Pour in the orange juice and zest and whirl for a few seconds.
- Pour the batter into the pan and bake until tester comes out clean, about 1 1/4 hours.
- Let the cake cool for 10-15 minutes; turn out onto plate. You can dust with organic powdered sugar or make a simple syrup: Bring to a boil 1/2 C orange juice and 1/2 C water and reduce by 1/3. Brush over warm cake.