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Create an accountHow to Enjoy:
- Dressing salads topped with fruit & nuts.
- Drizzling over chicken and seafood dishes.
- Baking cakes, muffins, and brownies.
Olive Oil Breakfast Cake With Blueberry Compote
Serves 12, Prep Time - 10 minutes, Cook Time - 60 minutes
Recipe courtesy of Olivelle
Ingredients
Cake
2 ½ cups All Purpose Flour
1 tsp Baking Powder
½ tsp Baking Soda
½ tsp Olivelle Vanilla Bean Sea Salt
½ cup Olivelle Blood Orange Olive Oil
¼ cup Olivelle Summer Peach Balsamic Vinegar
¾ cup Milk
2 cups Sugar
4 Large Eggs
Powdered Sugar, for dusting
Peach Slices, for toppingBlueberry Compote
2 cups Blueberry
1 Lemon, juiced
2 Tbsp Olivelle Summer Peach Balsamic Vinegar
¼ tsp Olivelle Vanilla Bean Sea Salt
Directions
- Preheat the oven to 350F degrees and set the oven rack to the middle. Grease a bundt pan with oil and dust with flour.
- In a medium bowl whisk together flour, baking powder, baking soda, and Vanilla Bean Salt.
- In a large bowl mix together the Blood Orange Oil, Summer Peach Balsamic, sugar, and eggs until well combined. Add in ½ the flour mixture, mixing just until combined, then add the remaining flour. Stir, scraping down the sides, until just combined.
- Pour mixture into the prepared pan and transfer to the oven. Bake for 55-60 minutes or until a toothpick comes out clean. Let the cake cool for about 15 minutes before removing from the pan onto a wire rack. Let cool completely before decorating.
- In a small saucepan over medium heat combine the blueberries, lemon juice, and Summer Peach Balsamic. Cook, stirring every few minutes, until blueberries break down and form a jam-like consistency, about 15 minutes.
- Dust cake with powdered sugar, top with blueberry compote, and peach slices.