Pomegranate Orange Olive Oil Cake
Yield: 6-10 Servings
1¼ Cups Plus 2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Ginger Sugar
1 Cup Organic Cane Sugar, Divided
2 Cups All Purpose Flour
⅓ Cup Almond Flour
2 Teaspoons Baking Powder
½ Teaspoon Baking Soda
½ Teaspoon Vanilla Bean Sea Salt
¼ Teaspoon Ground Pink Peppercorns
2 Tablespoons Seville Orange Peel
2 Tablespoons Finely Grated Orange Zest
3 large eggs
2 Teaspoons Vanilla Extract
1 1/2 Cup Pomegranate Seeds, Divided
½ Cup Ground Walnuts
Walnut Halves for Garnish
Our Pomegranate Orange Olive Oil Cake is a favorite around MorningStar during the holidays. We love it not just because it is off-the-charts, standalone delicious, but also because it is so versatile. It's as perfect on the brunch table as it is at the end of an elegant holiday meal. And it pairs well with so many other things. At other times during the year, we make it with blueberries instead of pomegranate, then drizzle a little warm Lavender Blueberry Jam on top. At other times we might add a teaspoon of our Five! Seasoning or ground Mulling Spices. No matter how (or when) you serve it, your guests will beg for seconds!
Traditionally, olive oil cakes are baked in a spring form pan. But sometimes we like to use a Bundt pan, because it allows a lite, almost crunchy crust to form on the exterior of the cake. And PS: we suggest you make the cake a day or two before serving it, because it becomes richer and more flavorful over the course of a few days.
Note to Chef: We often make our own orange-infused olive oil to have on hand for use in a variety of recipes. We use it in this cake, and believe it creates a depth of flavor that you can’t get from plain olive oil. If you use plain olive oil, you will need to add 3 tablespoons of fresh orange juice to the batter.
Preheat oven to 350 degrees. Prepare Bundt pan by spraying the inside with olive oil. Generously sprinkle pan with ginger sugar; tilt to coat in an even layer and tap out excess.
Place flours, baking powder, baking soda, salt and pepper in a medium bowl and whisk together to remove any lumps.
Combine eggs, orange peel, zest, and 1 cup sugar in the bowl of an electric mixer equipped with whisk attachment. Beat on high speed until mixture is very light, thick and pale, 3-5 minutes, depending on mixer. With mixer still on high speed, add extracts and gradually stream in 1 ¼ cup oil; beat until mixture becomes smooth and thick. Reduce mixer speed to low and add dry ingredients, 1/3 at a time.
Remove whisk attachment and fold 1 cup of the pomegranate seeds and ground walnuts into the batter. Spoon batter into pan.
Place cake on center rack of preheated oven and bake for 50-60 minutes until cake is golden brown and a tester inserted into the center comes out clean. Transfer pan to a wire rack and let cake cool in pan 15 minutes.
Remove cake from pan, invert, and place on baking rack. Use a skewer to poke holes in top of cake. Drizzle with remaining 2 tablespoons of oil and allow cake cool completely. Once cooled, wrap cake tightly in aluminum foil and allow to stand for 1-2 days before serving. If desired, drizzle top of cake with orange glaze, and sprinkle with remaining pomegranates and walnut halves before serving.