• Pasolivo Poppyseed Tangerine Olive Oil Cake Recipe on a table next to an empty plate and forks
  • Pasolivo Poppyseed Tangerine Olive Oil Cake Recipe on a table next to an empty plate and forks
  • Pasolivo Poppyseed Tangerine Olive Oil Cake Recipe
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Poppyseed Tangerine Olive Oil Cake

Poppyseed Tangerine Olive Oil Cake

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COOKING LABEL
Easy
Prep Time
20 Minutes
Cook Time
60 Minutes
Serves
8-10 Servings
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Full Product Description
The Pasolivo Tangerine Olive Oil shines in this recipe!
Ingredients
  • 2 cups all purpose flour
  • 1 1/4 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs, beaten
  • 1 1/2 cups whole milk
  • 1/2 cup Pasolivo Tangerine Olive Oil
    • grated zest of 1 orange
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sliced almonds
  • 1 teaspoon poppyseeds
Preparation
  1. Preheat the oven to 350ºF.
  2. Sift together the flour, sugar, salt, baking powder and baking soda. Make a well in the center of the dry ingredients and whisk in the eggs, milk, Pasolivo Tangerine Olive Oil, orange zest and vanilla. Add the almonds and poppyseeds to the batter, and mix with a spatula or wooden spoon.
  3. our the batter into a greased bundt cake pan. Bake for 55 to 60 minutes, until the cake is golden on top.
  4. Let cool, invert on a plate and dust with confectioners sugar if you like.
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