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Citrus Olive Oil Roussanne Cake

Maegen Loring 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 Pasolivo Citrus olive oil
1 cup Rousanne wine
2 1/2 cups all purpose flour
1/2 teaspon salt
2 1/4 teaspoons baking powder
1 teaspoon 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 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.