olinda oranges

birthday post//part 2//the cake.

olive oil & olinda orange juice* cake

4 eggs (separated)
1 tsp vanilla
1 cup superfine sugar
1/4 cup packed light brown sugar
3/4 cup olive oil
3 1/3 cup all-purpose flour**
1 heaping tsp baking powder
grated zest of 1 orange
1 cup freshly squeezed juice
(about 4 oranges)
1/2 cup pine nuts
sprinkles too!

*rock it out*
turn oven on to 350
you can make muffins or cakes here
you can use (2) 8 1/2- 9" rounds
lay parchment down with some olive oil
and dust with flour if you want to!

whip egg whites in a large bowl until
they are firm & snowy
(keep them in fridge if it's hot)
whip yolks with vanilla
let them bulk up a bit & become foamy
whisk in the sugars
then add olive oil, bit by bit
mixing well after each addition
add the flour, baking powder, orange rind & juice
beat until you have a smooth batter
gently fold in the egg whites

scrape 1/2 batter into each pan
decorate with pine nuts & sprinkles
bake for about 35 minutes
make sure top is golden brown
leave to cool a bit before serving
(this will keep for about 4 - 5 days)

this cake is lovely for many reasons....
it's more of a sponge/tea cake which means more
bites more times of the day! the kids love it
which i love because there is no dairy and not a lot
of sugar it's also super fun to decorate & pretty too!
you can make 2 and i LOVE giving food as gifts

*olinda oranges are one of my special finds at the
hollywood farmers market....farmer vicki told me that the reason
why these oranges are so amazing is because they are grown
on old valencia root soil//they are a bit pricey compared
to the other oranges but so worth it!!

**i used cup4cup for the first time with this recipe
and i would say that if you are not gluten sensitive
go for the all-purpose... it was harder to manage the gf flour
because of texture & weight and it just felt super gooey
not fun to handle and the taste? it turned out ok,
kids and husband loved it (my test kitchen)
i still think it's better with the other flour!

happy birthday beauties!