Cherry Olive Oil Cake
2013-05-20 20:48:40
Serves 12
This cake is delicious and simple to make. A perfect way to feature those freshly picked cherries.
Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Nutrition Facts
Serving Size
132g
Servings
12
Amount Per Serving
Calories 370
Calories from Fat 179
% Daily Value *
Total Fat 20g
31%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 14g
Cholesterol 49mg
16%
Sodium 99mg
4%
Total Carbohydrates 41g
14%
Dietary Fiber 1g
5%
Sugars 22g
Protein 5g
Vitamin A
9%
Vitamin C
6%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 Cups fresh cherries pitted and halved
- 3 Large eggs
- 1 Cup granulated sugar
- 1 Cup of milk or Rice Dream
- 1/2 Cup yogurt
- 1 Cup extra virgin olive oil
- 1/4 Cup orange liqueur (Triple Sec or Grand Marnier)
- 1 Tablespoon of finely grated orange zest
- 1 1/2 Cups of all-purpose flour
- 1/2 Cup coarse-ground cornmeal
- 1/2 Teaspoon baking powder
- 1/2 Teaspoon baking soda
- Pinch of sea salt
Instructions
- Pit and half the cherries
- Preheat oven to 350 degrees fahrenheit.
- Prepare two loaf pans with olive oil on all inside surfaces, then add approximately 1/8 cup of flour to each pan and coat all surfaces. Gently tap out any excess flour.
- In the bowl of your electric mixer, whisk together the eggs and sugar until light and voluminous. Add the milk or Rice Dream, olive oil, orange liqueur and orange zest and mix well.
- In a separate bowl, thoroughly combine the dry ingredients
- Add the dry ingredients to the wet and mix with a whisk until combined. Do not over mix
- Place one cup of cherries into the bottom of each loaf pan and distribute evenly.
- Divide the batter into the two loaf pans.
- Bake on middle rack of oven for 50 minutes until a toothpick inserted into the middle of the loaf comes out clean. The cake will have pulled away from the edges of the baking pan.
- Remove from oven and let cool enough to handle. Invert the loaf onto a platter.
Notes
- Serve this cake with a dollop of whipped cream and a fresh cherry.
Adapted from Kate Ramos
Adapted from Kate Ramos
The Certifiable Foodie http://thecertifiablefoodie.com/