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Blood Orange Olive Oil Lemon Curd Rosemary Cake

By: McEvoy Ranch
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 3

INGREDIENTS

  • 2 cups organic all purpose flour (or gluten free flour)

  • 1.5 Tsp baking powder

  • 1 Tsp salt

  • 1/2 cup McEvoy Ranch Blood Orange Olive Oil

  • 1/4 cup McEvoy Ranch Lemon Olive Oil

  • 2 Tbsp lemon curd

  • 3 eggs at room temperature
  • 1 cup sugar
  • 1/2 cup brown sugar

  • 1 orange; juiced plus the rind zested

  • 1 cup plain full fat greek yogurt

  • 2 Tsp vanilla extract

  • 1/4 Tsp orange extract

  • 2 Tbsp refresh rosemary fine chopped

INGREDIDENTS

  • 2 cups organic all purpose flour (or gluten free flour)

  • 1.5 Tsp baking powder

  • 1 Tsp salt

  • 1/2 cup McEvoy Ranch Blood Orange Olive Oil

  • 1/4 cup McEvoy Ranch Lemon Olive Oil

  • 2 Tbsp lemon curd

  • 3 eggs at room temperature
  • 1 cup sugar
  • 1/2 cup brown sugar

  • 1 orange; juiced plus the rind zested

  • 1 cup plain full fat greek yogurt

  • 2 Tsp vanilla extract

  • 1/4 Tsp orange extract

  • 2 Tbsp refresh rosemary fine chopped

Blood Orange and Lemon flavors give this moist olive oil cake a  wonderful citrus flavor. This is the perfect summertime dessert!


INSTRUCTIONS

  1. Preheat oven to 350 degrees and line a loaf pan with parchment paper.
  2. Sift the flour in a bowl (don’t skip this step, it helps to add fluff to the density of the oil)
  3. Combine all dry ingredients and set aside.
  4. Combine all wet ingredients and sir generously until all ingredients are combined.
  5. Add the dry ingredients to the wet ingredients.
  6. When blended well add to the loaf pan and bake for 45 minutes to 60 minutes. You will know it is done when the color of the crust turns a golden brown with a slight crunch and the loaf passes the toothpick test.
  7. *toothpick or knife test: poke the center of the loaf to the bottom of the pan and if the knife or toothpick comes out clean, it is done**

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