We made it with Calivirgin Premium Extra Virgin Olive Oil & Calivines Chardonnay
Servings: 6-8 | Prep Time: 20 min | Total Time: 60 min
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INGREDIENTS
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INSTRUCTIONS
- 3 eggs
- 1 1/4 cup sugar
- 1/3 cup Calivirgin Premium Extra Virgin Olive Oil
- 1/3 cup Calivines Chardonnay
- 1 1/2 cup all-purpose flour
- 2 teaspoon baking powder
- 1/8 teaspoon kosher salt
- 2 cups posdered sugar
- 1 lemon, lime and mandarin orange for zest and juice
- 1/2 teaspoon vanilla
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Preheat oven 350 degrees F. Butter a 9-inch cake pan.
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With a mixer, beat eggs. Gradually add sugar and beat until batter is light and creamy. Slowly add olive oil and chardonnay. Stir to combine.
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Sift flour, baking powder and salt. Fold flour mixture into the egg mixture. Spoon batter into your buttered cake pan.
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Bake for 40 minutes or until toothpick in center comes out clean. Let cake cool for ten minutes then remove from pan.
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Let cake cool down a little before you pour the glaze on, cake should be warm but not hot.
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To make the glaze; combine powdered sugar, the zest from 1/2 of the lemon, lime and mandarin orange, vanilla in small bowl and then add juice from all 3 citrus fruits until you get the right consistency for your glaze, slightly thigh but still runny.
Premium Extra Virgin Olive Oil
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