Citrus Olive Oil Roussanne Cake

Cooking Label
Prep Time
30 Minutes
Cook Time
30 Minutes
6-8 Servings
2 cups white sugar
4 large eggs
1 cup Pasolivo Citrus Olive Oil
1 cup Rousanne wine
2 1/2 cups all purpose flour
1/2 tsp. salt
2 1/4 tsp. baking powder
1 tsp. vanilla extract
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 mixer, beat sugar and eggs together for 30 seconds. Add Pasolivo Citrus Olive Oil, wine, vanilla and dry ingredients and beat for 1 minute. Pour batter into prepared pans and bake for 30 minutes.

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

Local chef Maegen Loring really values fresh ingredients and uses our Citrus Olive Oil in an amazing way for this excellent cake recipe.
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