| I have been asked to share this recipe again. Going into the holiday season it’s a perfect dessert!
|
Blood Orange Nut and Spice Cake
By The Gourmet Farm Girl
2 cups all-purpose flour
1 cup sugar
1 teaspoon salt
1 teaspoon baking powder
¾ teaspoon baking soda
1 teaspoon cinnamon
¾ teaspoon ground cloves
¼ teaspoon nutmeg
2/3 cup of The Gourmet Farm Girl Blood Orange Infused Extra Virgin Olive Oil
¾ cup brown sugar
1 cup buttermilk
3 eggs beaten
¾ cup chopped walnuts
1-1/2 cups chopped pecans or additional walnuts for garnish
Grease and flour two 9 inch cake pans; set aside
In a large mixing bowl combine the first 7 ingredients. Add the oil, brown sugar and buttermilk, blend for 2 minutes. Add the beaten eggs and blend for an additional 2 minutes; stir in walnuts. Pour mix into pans and bake for 30-35 minutes till golden; allow to cool for 10 minutes on a wire rack before removing from pans.
Orange Butter Cream Frosting
7 tablespoons butter at room temperature
4-4 ½ cups powdered sugar
¼ cup of The Gourmet Farm Girl Blood Infused Extra Virgin Olive Oil
1 teaspoon zest from a fresh orange
Juice from one orange
In a medium size mixing bowl whip the butter for 20-30 seconds till creamy. Add the powdered sugar, oil and zest; continue to blend slowly adding the juice; continue till light and fluffy.
Note: add more powdered sugar if frosting is to thin or more juice if frosting is too thick.
Frost the cake; to garnish, press the chopped pecans or additional walnuts around the side of the cake. Garnish the top with thin shavings of fresh orange peel.
 |
| ENJOY! |