Korte Ranch Olive Oil Cake
- 3 large eggs, beaten
- 2 cups granulated sugar
- 12 ounces (375 ml) Korte Ranch Olive Oil
- 10 ounces milk
- 2 ounces orange liqueur
- 2 ounces fresh orange juice
- 3 teaspoons lemon zest
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 4 ounces blanched almonds, finely chopped
Powdered sugar, for garnish
Preheat oven to 350 degrees F. Butter a bundt cake pan.
In a large bowl, whisk together the eggs, sugar, olive oil, milk, liqueur, orange juice, and lemon zest. Sift together the flour, baking soda, baking powder, and salt. Mix the dry mixture into the wet mixture. Whisk until well blended. Fold in the almonds.
Pour the mixture into the buttered cake pan. Bake for 1 hour. Place on a rack to cool. Invert and place on a cake plate. Sprinkle with powdered sugar and serve.
Korte Ranch Olive Oil Vinaigrette
Great with all salad greens, especially when incorporating apples, oranges, strawberries or any other fruit.
2 tablespoons balsamic vinegar
1 tablespoon pure maple syrup
1/2 tablespoon minced shallot
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup plus 2 tablespoons Korte Ranch Olive Oil
Put all ingredients into closed jar and shake until emulsified.