• Pasolivo Citrus Olive Oil Roussanne Cake Recipe garnished with orange slices
  • Pasolivo Citrus Olive Oil Roussanne Cake Recipe sliced
  • Pasolivo Citrus Olive Oil Roussanne Cake Recipe sliced
  • Pasolivo Citrus Olive Oil Roussanne Cake Recipe sliced
  • Pasolivo Citrus Olive Oil Roussanne Cake Recipe sliced
  • Pasolivo Citrus Olive Oil Roussanne Cake Recipe garnished with orange slices
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Citrus Olive Oil Roussanne Cake

Citrus Olive Oil Roussanne Cake

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COOKING LABEL
Easy
Prep Time
30 Minutes
Cook Time
30 Minutes
Serves
6-8 Servings
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Full Product Description
Local chef Maegen Loring really values fresh ingredients and uses our Citrus Olive Oil in an amazing way for this excellent cake recipe.
Ingredients
  • 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 teaspoon salt
  • 2 1/4 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • Heavy whipping cream
  • Honey to taste
  • Seasonal fruit, sliced, for garnish
Preparation
  1. Preheat oven to 350ºF. Grease and flour two 9-inch cake pans.
  2. 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.
  3. 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.
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