Course 4: Blood Orange Olive Oil Cake
Everyone seems to be talking about using olive oil instead of butter in baked goods these days, so I thought I’d go for it with the delicate Olive Press Blood Orange extra virgin olive oil. The cake has a nice crust while the inside stays moist for days. I may be an EVOO baking convert!
Post 5 in a series of 5. Click here to see the premise of the 4-course
evoo-inspired meal. Plate: Paula West Pottery
