Recipes

Clementine Olive Oil Cake with Citrus Compote

:20 min

:50 min

Serves 12

3 Longo’s Enriched Coop Large Eggs

1 cup granulated sugar

2 tbsp clementine or mandarin zest

1/2 cup Longo’s Extra Virgin Olive Oil

1/3 cup Longo’s Organic 2% Milk

2 tbsp freshly squeezed clementine mandarin juice

1 1/2 cups Longo’s Organic All-Purpose Flour

1 1/2 tsp baking powder

1/4 tsp baking soda

Pinch salt

Citrus Compote

8 clementines or mandarins

3 oranges

2 large grapefruits

1/3 cup granulated sugar

1/4 cup white wine

Icing sugar

•Whisk together eggs, sugar and zest in bowl of stand mixer fitted with whisk attachment. Whisk for 3 minutes, until thickened and light coloured. Add oil in thin, gradual stream. Add milk and juice in thin, gradual stream.
•In separate bowl, whisk together flour, baking powder, baking soda and salt. Gently whisk into egg mixture. Pour into 9 inch round cake pan, greased and lined with Longo’s Essentials Parchment Paper. Bake in centre of preheated 350°F oven for about 30 minutes or until cake springs back when lightly pressed. Cool in pan on rack for 20 minutes. Remove from pan and cool completely on rack.

Citrus Compote

•Slice off top and bottom of clementines, oranges and grapefruits, exposing flesh inside. Using sharp paring knife and working over a bowl to catch any juices, slice peel and pith away from flesh, discard. Cut between membranes to segment fruit into thin wedges.
•Combine 1/2 cup of reserved juices with granulated sugar and wine in saucepan. Bring to a boil over medium heat. Boil for 2 minutes. Cool slightly. Pour over citrus segments, tossing gently to coat.
•Sprinkle cooled cake with icing sugar. Serve with citrus compote alongside each slice.

Per serving: 300 calories