Cranberry Orange with Olive Oil Enjoy a slice of citrus heaven when you cut into this Cranberry Orange Olive Oil Cake! The secret to this moist cake? Extra light olive oil, which helps it stay moist while the flavors of the other ingredients shine richly through! 8 Servings 40 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients Cake 2 cups all-purpose flour, 1 tsp baking soda 1/2 tsp salt 2 large eggs 1 cup sugar 3 Tbsp Bertolli® Olive Oil Extra Light Taste Zest of 1 orange Fresh whipped cream, for topping Macerated cranberries Bertolli® Olive Oil Spray Extra Light Taste, to taste 1 cup fresh cranberries,, halved 1/4 cup orange liquor Directions Cake Step 1: Preheat the oven to 350°F. Prepare a 9 inch round baking pan by spraying a light coating of Bertolli® Extra Light Tasting Olive Oil Spray. Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. In another large mixing bowl, beat the eggs and sugar until light and fluffy. Beat in the olive oil, followed by the buttermilk. Add the flour mixture, orange zest and cranberries, and mix until just incorporated. Step 3: Pour the batter into the pan and place in the oven. Bake for 40-45 minutes, or until the cake is springy to the touch. Remove from the oven and let it rest on a wire cooling rack for 5 minutes, then remove from pan. Step 4: To serve, slice into wedges, and top with macerated cranberries and fresh whipped cream. Macerated cranberries Step 1: Mix in a bowl and refrigerate for 1-2 hours before serving. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes Alfredo Florentine Lasagna Get Cooking Tuscan Table Fall Get Cooking Asiago Beef & Carrot Ragout Get Cooking Antipasto Tray Get Cooking Asiago Giambotta with Parmesan Polenta Get Cooking Marinade Ratio Get Cooking
