EASY EVERYDAY SALAD

ROASTED BUTTERNUT SQUASH WITH MUSTARD VINAIGRETTE

ORANGE-ROSEMARY ROASTER TURKEY

ANCHOVY TAPENADE DIPPING SAUCE

OVEN DRIED TOMATOES

OLIVE FESTIVAL TAPENADE

KRISTIN BURKE'S EPIC DRESSING

PASOLIVO ORANGES

ALEX'S HUMMUS

LIME OLIVE OIL SOBA SALAD W/ TOFU & EDAMAME

LEMON-GINGER CRAZY VEGAN CAKE

OLIVE OIL ICE CREAM

MEYER LEMON, OLIVE, & DRIED CHERRY DIPPING SAUCE

PASOLIVO LIME ROASTED CORN SALAD

TANGERINE OLIVE OIL BROWNIES

LIMONCELLO POUND CAKE

AVOCADO & MANGO SALAD ON ARUGULA W/ GRILLED SHRIMP

TANGERINE OLIVE OIL AND BALSAMIC DRESSING

CITRUS OLIVE OIL ROUSSANNE CAKE

LEMON OLIVE OIL BISCOTTI

INGA'S LEMON-OLIVE OIL CAKE

LINGUINE ALLE VONGOLE BIANCHE

WINE FEST POPPYSEED TANGERINE OLIVE OIL CAKE WITH ALMONDS

LIME OLIVE OIL SOBA SALAD W/ TOFU & EDAMAME 

Adapted from a recipe by Annie Chun

SALAD
6 ounces soba noodles
1 tsp sesame oil
2 cups prewashed spinach leaves
8 ounces pan-fried or baked tofu slices
1/2 cup shelled edamame beans
1/4 cup red onion, thinly sliced
1 cup apple, thinly sliced
1 cup bean sprouts

DRESSING
1 Tbsp sesame oil
2 Tbsp Lime olive oil
2 Tbsp rice wine or mirin (sweet cooking wine)
1 - 2 tsp sugar
3 Tbsp soy sauce
1/2 tsp fresh minced ginger

Cook noodles as directed, rinse with cold water and drain well. Place noodles in a large bowl then add sesame oil to keep them from sticking. In a small bowl, combine all dressing ingredients. Add remaining salad ingredients to noodles, then toss with dressing until well mixed. Garnish with sesame seeds if desired. Serve chilled or at room temperature.

ROASTED BUTTERNUT SQUASH WITH MUSTARD VINAIGRETTE

3 small butternut squash (about 2 lbs. each) – peeled, seeded and cut into ½ inch thick half moons
8 shallots, cut into wedges
4 T. olive oil
Salt and pepper
1 cup apple cider
1 T. cider vinegar
1 T. whole-grain mustard
¼ cup fresh flat-leaf parsley, chopped

Heat oven to 375. Divide the squash and shallots among 2 large rimmed baking sheets. Toss the vegetables with a total of 2 T. olive oil and season with a total of ½ t. salt and ½ t. pepper. Arrange in a single layer and roast, turning once, until golden brown and tender, 50-55 minutes. Meanwhile, simmer the cider in a small saucepan until reduced to ¼ cup, 12 – 15 minutes. Let cool for 5 minutes. Whisk in the vinegar, mustard, parsley, the remaining 2 T. of oil, and ¼ t. each salt and pepper. Transfer the squash and shallots to a serving dish and drizzle with the vinaigrette.


EASY EVERYDAY SALAD

2 Tablespoons Pasolivo Olive Oil
2 Tablespoons Sauvignon Blanc Vinegar
1 Tablespoon Honey

Whisk vinegar and honey together, then slowly mix in the olive oil, for a quick and delicious salad dressing. Toss in a green salad with avocado and fresh tomatoes.


ORANGE-ROSEMARY ROASTER TURKEY

2 onions, cut into wedges
2 carrots, cut into 2 in. pieces
8 sprigs fresh rosemary
3 small oranges, halved
1 12-14 lb. turkey, giblets removed
2 T. olive oil
Salt
1 cup low-sodium chicken broth


Heat oven to 375. In a large roasting pan, scatter the onions, carrots, and 2 sprigs of rosemary; place 4 orange halves in the corners of the can, cut-side up. Stuff the turnkey with the remaining 6 sprigs of rosemary and 2 orange halves. Tie the legs together with twine and tuck the wings underneath the body. Place the turkey on top of the vegetables, brush with the oil, and season with 1 t. salt. Roast the turkey until a thermometer inserted into the thickest part of a thigh registers 165 F, 2 ½ to 3 hours. (Cover the bird loosely with foil if it browns too quickly and add the broth to the pan if the vegetables begin to scorch.) Carefully tilt the turkey to empty the juices from the cavity into the pan. Transfer the turkey to a cutting board, cover loosely with foil, and let rest for at least 25 minutes before carving.


ANCHOVY, SUN-DRIED TOMATO, & TAPENADE DIPPING SAUCE

A delicious recipe from Diane Rossen Worthington's "The New California Cook".

1/2 cup Pasolivo Extra Virgin Olive Oil
2 tablespoons balsamic vinegar
2 tablespoons chopped drained anchovies
2 tablespoons green olive tapenade, homemade or store-bought
2 tablespoons chopped drained oil-packed sun-dried tomatoes
hot sauce or spicy chile paste, to taste

Combine all of the ingredients in a glass mixing bowl and mix to combine. Taste for seasoning. Cover and let rest for at least 4 hours to allow the flavors to blend. Pour into small glass bowls or plates for serving with bread.

OVEN DRIED TOMATOES

24 Roma tomatoes, halved lengthwise
Sea salt (Debbi prefers gray salt) and freshly ground black pepper
6 tablespoons Pasolivo, plus more for storing
2 tablespoons dried herbs, like Herbes de Provence
1 clove garlic, minced

Preheat oven to 250. Arrange the tomato halves cut side up and close together on a baking sheet. Season with salt and pepper. In a small bowl, combine the 6 tablespoons olive oil, herbs, and garlic. Spoon a little of the mixture over each tomato half, stirring as you go.

Bake until the tomatoes are soft and shriveled but still retaining some moisture, about 5 to 8 hours. Timing will depend on how large, meaty and juicy the tomatoes are. Let them cool completely, then arrange in a plastic container, making no more than 2 layers. Add olive oil to cover completely, then cover and refrigerate.

Use these stuffed with goat cheese and sprinkled with basil for an appetizer.


OLIVE FESTIVAL TAPENADE

An adaptation of the wonderful tapenade recipe in The Flavors of Olive Oil, by Deborah Krasner.

This was served by Mata Iaia, Karen's daughter, at the first annual Paso Robles Olive Festival. Let's just say it was gone within 20 minutes…it's wonderful.

One half pound Green brine or salt cured olives
One half pound Black brine or salt cured olives
5 cloves garlic, peeled, split, green spout removed if present
2 anchovies, or 1 fat salt packed whole anchovy, cleaned and rinsed
1-tablespoon Capers
2 tablespoons herbes de Provence
1/2 cup Pasolivo extra virgin olive oil
Grated zest of one lemon
Grated zest of one lime
Grated zest of one small orange
Juice of all three above
Freshly ground pepper to taste

Combine the garlic, anchovies, capers and herbes de Provence in the bowl of a food processor. Pulse into a paste. Add olives, olive oil, lemon, lime, and orange

Juice and zest, and pepper. Pulse briefly to blend, taking care to leave the paste with some texture.

Pour the tapenade into a clean jar, and pour a little olive oil on top to seal it. Cover first with plastic wrap and then the lid, and refrigerate over night to let the flavors blend. Bring the tapenade to room temperature before serving.

Will keep in the refrigerator for up to one week.


KRISTIN BURKE'S EPIC DRESSING

From one of our oldest, youngest, dearest friends, a famous Hollywood costume designer who is also a fabulous cook.

1/2 c. Pasolivo Olive Oil
1/3 c. Cider Vinegar
Juice of one entire fresh lemon
4T Maille Dijon Mustard
2T minced shallot
1t fresh coarse-ground black pepper
1/2t coarse sea salt

Put all these ingredients in a bottle with a lid, and shake like crazy. It's better if it sits for about an hour, shaking intermittently. Increase measurements if necessary. The above is for a 2-person salad.


LEMON-GINGER CRAZY VEGAN CAKE

This delicious recipe also comes from our dear friend, Kristin Burke. "No eggs, no butter, and deeeeelicious!"

3 c. all purpose flour
2 c. granulated sugar
1 t. salt
2 t. baking soda
1 knuckle ginger, peeled and minced
grated zest of ½ lemon
2 t. vanilla extract
fresh-squeezed juice of 1 lemon (approx. ½ cup)
1 ½ c. cold water
2/3 c. Pasolivo Lemon olive oil


Preheat oven to 350. Grease and flour a 9x13 baking pan.
Mix all ingredients in a large bowl. The mixture will foam (as a result of the lemon juice/baking soda combo). Pour into prepared baking pan. Bake for 35 minutes. Test with toothpick to make sure it's cooked through.
Place pan on wire rack until the cake is completely cool. Frost with your favorite frosting, or dust with powdered sugar. Cut and serve!

OLIVE OIL ICE CREAM

If you have an ice cream maker and some good olive oil, you can make a surprisingly rich and cool summer dessert. We use our Lemon or Lime flavored olive oils, and also substitute coconut milk for the whole milk for a lighter ice cream. The original recipe is from Colleen McGlynn of DaVero olive oil (www.davero.com), and we've just played with it a bit.

3 cups whole milk or coconut milk
1 cup heavy cream
6 egg yolks
3/4 cups sugar
1 cup flavored olive oil
1 lemon or lime, juiced
1 shot of vodka or rum


Place the egg yolks and sugar in an electric mixer and beat until thick and light in color. Slowly beat in the olive oil until combined. In a large, heavy-bottomed saucepan bring the milk up over medium heat until the milk mixture starts to crawl up the sides of the pan. Add a cup of milk to eggs, whisking in completely, then add a second cup of hot milk to eggs, mix in, until finally adding the last cup of hot milk and whisk it in.
The eggs can now be added to the remainder of the milk in the saucepan. Stir briskly over heat for a few minutes. The custard will thicken a bit. Take off the heat and strain through a sieve or fine strainer. Add the citrus juice and vodka or rum. Cool thoroughly. (Colleen suggests that an ice bath might speed the process.)
Freeze in an ice cream maker until soft and thick.

MEYER LEMON, OLIVE, & DRIED CHERRY DIPPING SAUCE

Another delicious recipe from Diane Rossen Worthington's "The New California Cook".

1/2 cup Meyer Lemon Olive Oil
2 tablespoons balsamic vinegar
2 garlic cloves, ends removed & sliced into very thin slivers
2 or 3 sprigs fresh thyme, stems removed
2 tablespoons chopped Kalamata olives
2 tablespoons chopped dried cherries
freshly ground black pepper to taste

Combine all of the ingredients in a glass mixing bowl and mix to combine. Taste for seasoning. Cover and let rest for at least 4 hours to allow the flavors to blend. Pour into small glass bowls or plates for serving with bread.

INGA'S LEMON-OLIVE OIL CAKE

Vegetable oil, for brushing pan
1 cup all-purpose four
1/2 tsp. Salt
5 large eggs, separated, plus 2 large egg whites
3/4 cup sugar
2 Tbsp. Fresh lemon zest
1/3 cup Gewurztraminer (or similar sweet white wine)
1/2 cup Meyer-lemon olive oil or extra-virgin olive oil
1 pint fresh berries (blackberries, blueberries or raspberries), plus additional for garnish
2 to 4 Tbsp confectioners' sugar (depending on desired sweetness)

1. Preheat oven to 325. Brush a 9-inch pan with vegetable oil; line bottom with parchment paper.

2. Combine flour and salt in a medium bowl and set aside. In a large bowl, beat 5 egg yokes and sugar at medium-high speed about 2 to 3 minutes, until it is light yellow and ribbons form when beater are lifted. Add flour mixture to egg mixture and beat on medium-low until well blended. Bear in lemon zest. In a small bowl, combine wine and olive oil; gradually pour into large bowl in a tin, steady stream, beating until thoroughly combined. Set aside.

3. In a clean mixing bowl, beat 7 egg whites until stiff (not dry) peaks form. Gently fold 1/3 of whites into batter with a rubber spatula, then fold in remaining whites just until combined.

4. Pour batter into prepared pan. Bake 45 to 50 minutes, until cake springs back when gently touched and toothpick inserted into center comes out clean. Remove pan from oven and cool on a wire rack. Run a long, thin knife around edge of pan; detach ring.

5. Pulse berries and confectioners' sugar in a blender of food processor until smooth, about 30 seconds. Top cake with puree and fresh berries. Makes 8 servings.


PASOLIVO ORANGES

This is an easy, elegant way to highlight the taste of extra virgin olive oil. It was prepared for us by a friend in a tiny restaurant in Rome and we've never seen it anywhere else.

With so few ingredients, it's perfect to bring to a party, and it looks lovely on the table. We serve it all the time at the ranch - enjoy!

Ingredients:
4 - 5 of oranges
pinch of sugar
freshly ground black pepper
Pasolivo Extra Virgin Olive Oil
loaf of fresh bread

Instructions:
1. Cut the oranges into slices about 1/2 inch thick. Arrange on a large plate or platter.
2. With a fork, press the orange slices to release some of the juice.
3.Sprinkle just a pinch of sugar over the oranges.
4.Generously drizzle with Pasolivo so that the oranges are covered in olive oil.
5.Pepper the oranges.
6.Cut the bread, and dip it onto the orange slices. You'll taste the oil, with a hint of fresh citrus.

You can also try this with lemons or grapefruit. Tucking basil leaves under the oranges adds even more color.


ALEX'S HUMMUS

This recipe comes from Alexander Kufel, one of our customers in Hawaii. We've tried it and it's wonderful!

Ingredients:
In 2-cup food processor add:
1 clove Garlic (fresh)
2 T. Parsley (fresh)
1 T. Green onion
All ingredients may be varied to taste. Process until finely chopped.
Add in one 15-ounce can Garbanzo beans (Chick Peas). Reserve liquid.
Add:
3 T. Reserved liquid from Beans
1 - 1-1/2 T. Pasolivo Olive Oil (extra virgin) or Pasolivo Lemon/Olive Oil
1 T. Tahini (sesame paste, roasted)
2 T. Lemon juice (fresh). May be omitted if Lemon/Olive Oil is used.
1 t. Sesame Oil (dark)
1/2 t. Oregano leaves (dried)
1/2 t. Cayenne pepper (powder)

Instructions:
Process until uniformly chopped and blended. Yield about 1-1/3 cups.
Stir in 3 T. Black olives (Large, coarsely chopped)
Serve with vegetables as dip, in pita bread as a sandwich with lettuce, or on cracker bread.


PASOLIVO LIME ROASTED CORN SALAD

This recipe comes from our dear friend, George Burghardt.

10 Ears of Corn Husked
2 Red Bell Peppers
3 Zucchini, sliced lengthwise in 1/8 inch thickness
1 Small Jicama, peeled and diced in small cubes
4 Serrano Chiles or Jalape�os
1 Large bunch of Cilantro
5 TBSP of Kitchen Line Sauvignon Blanc Vinegar or Rice Wine Vinegar
2 Limes, juiced
Pasolivo Lime Oil, enough to coat vegetables
Salt and Pepper to taste

Coat the corn, bell peppers, sliced zucchini and chilies with cooking spray and add salt and pepper. Grill the coated vegetables until they take on color. Remove and cool. Remove corn from cob and add to large bowl. Peel and cut bell peppers and cut Zucchini into medium dice and add to corn. Small dice the chilies and add with Jicama to bowl. Remove stems and chop the cilantro and add to bowl. Add Pasolivo Lime oil, enough to coat mixture. Add vinegar and lime juice. Salt and pepper to taste.

Serves 12-15 as a side dish.


TANGERINE OLIVE OIL BROWNIES

This recipe comes from our Press Club member, Martin Keleti. Once you've tried this recipe for brownies, you'll never use a boxed mix again!

1 2/3 cups granulated sugar
1/2 cup Tangerine olive oil
2 tablespoons water
4 oz unsweetened chocolate broken/chopped into pieces
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped nuts (optional)

PREHEAT oven to 350 F. Grease 13x9-inch baking pan, or line it with Reynolds "Release" aluminum foil.

MICROWAVE sugar, oil and water in a large microwave-safe bowl on HIGH (100%) power for 4 to 5 minutes or until mixture bubbles, stirring once. Remove from heat. Add chocolate; stir until melted.

MIX flour, salt, baking soda.

STIR in eggs one at a time until incorporated. Stir in vanilla extract. Add flour, baking soda and salt; stir well. Stir in nuts. Pour into prepared baking pan.

BAKE for 15 to 20 minutes or until wooden pick inserted in center comes out slightly sticky. Remove to wire rack to cool completely.


LIMONCELLO POUND CAKE

This recipe comes from our Tina Martin, also known as Monica Villicana's mom. We've had many lovely dinners at her place, and her food is always gorgeous and terrific.

3/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/3 cup Meyer Lemon Olive Oil
5 tablespoons unsalted butter, room temperature
1 oz tube almond paste, crumbled
3 tablespoons finely grated lemon peel
4 large eggs
1/3 cup LIMONCELLO (lemon liqueur)
powdered sugar

Preheat oven to 325 F. Butter and flour 9 inch springform pan. Whisk flour, baking powder, and salt in small bowl. Using electric mixer, beat 3/4 cup sugar, oil, and butter in large bowl until light and fluffy, about 3 minutes. Add almond paste and lemon peel. Beat until smooth. Add eggs 1 at a time, beating well after each addition. Add flour mixture; stir to blend. Transfer to pan.

Bake cake until golden brown on top and tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on rack. Can be made 1 day ahead, cover and store at room temperature. Remove pan sides from cake. Brush top of cake with limoncello. Sprinkle cake with powdered sugar. Cut into thin wedges.


AVOCADO AND MANGO SALAD ON ARUGULA WITH GRILLED SHRIMP

1 avocado cubed
1 mango cubed
1 red onion very thinly sliced
1lb jumbo shrimp (peeled and deveined)
juice of 1 grapefruit
handful of fresh cilantro (chopped)
2 tablespoons California blend olive oil
5 tablespoons orange olive oil
2 tablespoons champagne vinegar
zest of one orange or Orange Citrus Powder

combine juice of the grapefruit with 2 tablespoons olive oil and the handful of Chopped cilantro season with a little kosher salt and fresh ground pepper. Add the shrimp and marinate about 30 min.

Meanwhile in a large salad bowl combine the avocado, mango, sliced onion (scallions work also) and Arugula.

Combine the orange olive oil and the champagne vinegar season with gray salt and freshly ground pepper ... Dress salad just prior to serving

Discard marinade from the shrimp and place the shrimp on bamboo skewers you have Soaked for 30 minutes in water. Grilled them for about 2 to 3 minutes preside. remove from grill,

Arrange the dressed salad on a large platter top with the grilled shrimp skewers And scatter with orange citrtus podwer or orange zest.

Notes: it's nice to reserve a few pieces of mango and avocado to arrange around the salad ... skewers of both large scallops (marinated in orange juice and mint work well to but we seem to prefer the shrimp)

Citrus Powder
3 zest of oranges
1 tsp. super fine sugar (this is to taste, the original recipe called for the Zest 6 lemons 9 limes , 3 oranges and 1 tablespoon super fine sugar, I've cut it down and "fiddled " with it !! )

layout zest on paper towels and allow to dry completely (About 2 hours) if not completely dry continue for another hour.

place the zest and the super fine sugar in spice grinder and pulse till powdery. remove and keep in a small air tight container ,

Sprinkle this powder over the shrimp just before serving.


TANGERINE OLIVE OIL AND BALSAMIC DRESSING

From Chef Debbi Dubbs, an ambassador of Paso Robles wherever she travels, and she doesn't even live here! She has a superb handle on our oils, as in this simple but excellent recipe.

1/4 cup aged Balsamic Vinegar
1 tablespoon Dijon mustard
1 tablespoon minced shallots
1 tablespoon minced Italian parsley
3/4 cup Tangerine olive oil
Salt and pepper to taste
2 tablespoons Point Reyes or other Blue Cheese, crumbled

Whisk together ingredients except for olive oil and cheese. While continuously whisking, drizzle in olive oil and whisk until emulsified. Add blue cheese right before serving.





CITRUS OLIVE OIL ROUSSANNE CAKE
Maegen Loring of The Park Restaurant in San Luis Obispo is one of our favorite chefs - she really values fresh ingredients and knows how to use our oils in amazing ways in the kitchen. Like with this excellent cake.

2 cups white sugar
4 large eggs
1 cup Orange Olive Oil
1 cup Rousanne
2 1/2 cups all purpose flour
1/2 tsp salt
2 1/4 tsp baking powder
1 tsp vanilla
Heavy whipping cream
Honey to taste
Seasonal fruit, sliced, for garnish

Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans.

In a mider, beat sugar and eggs together for 30 seconds. Add oil, wine, vanilla and dry ingredients and beat for 1 minute. Pour batter into prepared pans and bake for 30 minutes/

Let cake cook in pans for 5 minutes before removing. Then turn them onto racks to finish. Serve with a mousse of heavy whipping cream and honey, and top with sliced seasonal fruit.


LEMON OLIVE OIL BISCOTTI

From our dear Resident Chef George Burghardt, who along with his wife Gayle, are honorary family members and wonderful cooks.

3/4 cup of award winning Lemon PASOLIVO olive oil (anything else will ruin recipe!)
3 & 3/4 cups all purpose flour
2 tsp baking soda
1/8 tsp salt
1 cup sugar
3 whole eggs
1tsp vanilla extract
1/2 tsp almond extract
1/2 cup toasted almonds (unsalted)

Mix together flour, baking soda and salt. Whip together eggs and sugar until smooth and consistent yellow color then add PASOLIVO Lemon olive oil, and extracts. Stir in almonds. With a wooden spoon add flour mix to egg mixture and beat until dough blends together. Separate dough into two twelve inch loafs and place on baking sheet. Place in preheated oven at 350 degrees for approximately 37 minutes and remove when dough is light brown in color. Allow to cool for 20 minutes. Slice loafs using a serrated knife width-wise approximately 1/2 inch thick and place on baking sheet, lying flat and bake for approximately 12 more minutes at 350 degrees. Cookies should be a nice golden brown with no sign of moisture. Eat and enjoy!


LINGUINE ALLE VONGOLE BIANCHE

This recipe was created for us by our friend Antonio Varia, the chef and owner at Buona Tavola Ristoranti in San Luis Obispo and in Paso Robles, California. Visit his restaurants if you're wine tasting on the Central Coast - they're excellent!

Makes six servings

Ingredients
2 lbs. linguini pasta
4 lbs. small Manila clams
2 tbsp chopped garlic
2 tbsp chopped green onion (green portion only)
4 tbsp Pasolivo Lemon Olive Oil
1 cup white wine
2 tbsp Pasolivo Extra Virgin Olive Oil

Instructions:
1.Bring 8 qts salted water to boil
2.In separate pan, add extra virgin olive oil, garlic and clams and cook over high heat for 3 minutes, stirring occasionally
3.Add 1 cup white whine and green onions to pan and cover
4.Clams should open within 5 minutes. When opened, add pasta to boiling water.
5.Cook pasta per directions for al dente, drain and add clam sauce.
6.Dribble with Pasolivo Lemon Olive Oil, mix and serve.


WINE FEST POPPYSEED TANGERINE OLIVE OIL CAKE WITH ALMONDS

This cake was a huge hit in our tasting room over Wine Fest Weekend, and we're happy to share it! We've tried it with both the Tangerine and the Lemon Flavored Olive Oils. It's moist and not overly sweet, a perfect breakfast cake.

- Adapted from a recipe in the excellent book by Deborah Krasner, The Flavors of Olive Oil

Ingredients:
2 cups all purpose flour
1 1/4 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs, beaten
1 1/2 cups whole milk
1/2 cup Pasolivo Tangerine Flavored Olive Oil
grated zest of 1 orange
1 teaspoon pure vanilla extract
1/2 cup sliced almonds
1 tablespoon poppyseeds

Instructions:
Preheat the oven to 350 degrees
Sift together the flour, sugar, salt, baking powder and baking soda
Make a well in the center of the dry ingredients and whisk in the eggs, milk, olive oil, zest and vanilla.
Add the almonds and poppyseeds to the batter, and mix with a spatula or wooden spoon.
Pour the batter into a greased Bundt cake pan. Bake for 55 to 60 minutes, until the cake is golden on top. Cook the cake, invert on a plate and dust with confectioners sugar if you like.
(Or do what people did in our tasting room: dip it in some Tangerine olive oil!)