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  • All Year
  • 1 hr 15 min.
  • Serves 4

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Blood Orange Olive Oil

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Sicilian Lemon White Balsamic Vinegar

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Sicilian Sea Salt

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Blood Orange, Blackberry and Pistachio Cake

A light cake with sweet fruit and crunchy pistachios. The delicate flavor of Blood Orange fused Olive Oil and Sicilian Lemon Balsamic syrup create a delicious dessert that is easy to make!

Ingredients

  • 1 ½ C AP flour, sifted
  • 1 ½ t baking powder
  • ½ t SOOC Sicilian Sea Salt
  • 4 large eggs
  • 1 ¼ C sugar
  • 1 t vanilla extract
  • 1 lemon, zest & juice reserved
  • ¾ C SOOC Blood Orange Olive Oil
  • 1 C blackberries, cut in half
  • 5 T salted pistachios, roughly chopped
  • 1 lemon, juice reserved
  • 2 T sugar
  • ¼ C SOOC Sicilian Lemon White Balsamic Vinegar

Directions

  • 1. Preheat oven to 350°F & lightly oil a 9-inch pan. Sift together the flour, baking powder & salt in a small bowl. Set aside.
  • 2. In a mixer, blend the eggs & sugar until the mixture ribbons when the whisk is lifted (about 4-5 minutes.) Add in the lemon zest & vanilla; gradually drizzle in the olive oil while the whisk is going.
  • 3. Fold in the flour mixture; pour into the 9-inch pan. Add blackberries & pistachios over the top & sprinkle with 1 T sugar. Bake for 45 minutes until done. Test with a toothpick.
  • 4. Meanwhile, prepare the syrup: Heat the lemon balsamic, sugar & lemon juice in a small saucepan until the sugar is dissolved.
  • 5. Remove the cake from the oven & brush with the balsamic syrup. Serve or store in an airtight container for up to 3 days.

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Blood Orange, Blackberry and Pistachio Cake

  • All Year
  • 1 hr 15 min.
  • Serves 4

A light cake with sweet fruit and crunchy pistachios. The delicate flavor of Blood Orange fused Olive Oil and Sicilian Lemon Balsamic syrup create a delicious dessert that is easy to make!

Ingredients

  • 1 ½ C AP flour, sifted
  • 1 ½ t baking powder
  • ½ t SOOC Sicilian Sea Salt
  • 4 large eggs
  • 1 ¼ C sugar
  • 1 t vanilla extract
  • 1 lemon, zest & juice reserved
  • ¾ C SOOC Blood Orange Olive Oil
  • 1 C blackberries, cut in half
  • 5 T salted pistachios, roughly chopped
  • 1 lemon, juice reserved
  • 2 T sugar
  • ¼ C SOOC Sicilian Lemon White Balsamic Vinegar

Directions

  • 1. Preheat oven to 350°F & lightly oil a 9-inch pan. Sift together the flour, baking powder & salt in a small bowl. Set aside.
  • 2. In a mixer, blend the eggs & sugar until the mixture ribbons when the whisk is lifted (about 4-5 minutes.) Add in the lemon zest & vanilla; gradually drizzle in the olive oil while the whisk is going.
  • 3. Fold in the flour mixture; pour into the 9-inch pan. Add blackberries & pistachios over the top & sprinkle with 1 T sugar. Bake for 45 minutes until done. Test with a toothpick.
  • 4. Meanwhile, prepare the syrup: Heat the lemon balsamic, sugar & lemon juice in a small saucepan until the sugar is dissolved.
  • 5. Remove the cake from the oven & brush with the balsamic syrup. Serve or store in an airtight container for up to 3 days.