This "Better than Butter" recipe series offers a collection of recipes that illustrate why Colavita Extra Virgin Olive Oil is the versatile, flavorful, and healthful alternative to butter. This recipe was developed by chef and radio personality, Mike Colameco. "I adapted this typical Italian breakfast cake from an old recipe. It is wonderful, and really good for breakfast, shacks, or any old time."
2 small blood oranges 1/3 cup COLAVITA Extra Virgin Olive Oil 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 4 eggs 1 1/2 cup sugar 1 teaspoon vanilla 1/2 teaspoon almond extract (optional) Confectioner's sugar, for garnish Whipped Cream, for garnish
Preparation:
Pre-heat oven to 350 degrees F. Grease a 1 x 9 inch spring form pan, or whatever 1 x 9 inch pan you are using. Slice off the top and bottom of the oranges until you get to the flesh part, then cut the whole orange in chunks, and remove all the seeds. Place the cut up oranges in a food processor, and chop them well, adding all the olive oil to the orange mix. Sift flour, baking soda, baking powder and salt together. Beat the eggs until they are thick and mixed well, then slowly add sugar, vanilla and almond extract if using. Gradually add the flour to the eggs mixture to incorporate it in slowly. It is important not to over mix and develop gluten. In three separate stages, add in the orange mix and incorporate. Do not over mix. Pour contents into the greased baking pan, and bake 60 minutes until done. Serve with Confectioner's sugar, and a dollop of whipped cream.
New York radio personality, Mike Colameco,host of WOR-AM's "Food Talk," shared this recipe with his listeners. To learn more about Mike or to listen to streaming audio and podcasts, visit Mike's Page on WOR710.com.
