The lovely Lori Stern created this beautiful olive oil cake using our Wonder Valley Olio Nuevo and her signature pressed flowers, recipe below. Thank you Lori! This is cake is delicately moist and perfectly sweet. Pressing the flowers before baking gives this upside down cake a unique look. Additionally, this cake stays good for several days under a glass cake dome or wrapped inside parchment paper - it's the perfect thing to make before a weekend getaway as it'll stay moist for up to three days. Ingredients + Method: Measure in a bowl and combine completely: 1 c Wonder Valley Olive Oil 3 eggs 1 tsp sea salt 3/4 c whole milk, or homemade nut milk for dairy free 1/2 c blood orange juice, or regular OJ 1 tbsp fresh lemon juice 2 tsp citrus zest and/or chopped kumquat rind 2/3 c honey Measure + thoroughly whisk to combine in a larger bowl: 2 c spelt flour 1 tsp baking powder 1/2 tsp baking soda For pan: handful of edible flowers and/or herbs one 9" cake round coconut baking spray or oil Method: Preheat your oven to 360 degrees F. Prepare your pan - spray with coconut oil and then line with a 9" round circle of parchment. Spray again. Now, press your edible flowers and/or herbs into the pan and place in the freezer or fridge. Now measure your wet and dry ingredients as instructed above. Make a well in the center of your dry ingredients and pour your wet ingredients. Fold in your wet ingredients into the dry ingredients so that all is combined. Do not overmix as that will yield a more thick and less moist texture. Pour into your prepared baking pan and set on a baking sheet and place in the oven for about 25-35 mins until a center bounces back and an inserted toothpick comes out clean. Let cool in pan for 10 minutes and then invert onto your serving plate. Photos by Jessica Menda
