How long: 35-45 minutes at 350ºF (baking), 10 minutes (prep)
Yield: 8-10 slices
The days are warmer and life calls for dessert that surprises harder than ambrosia (sorry, ambrosia). Enter: zesty olive oil cake topped with smooth chocolate, citrus and a crunch of salinity. Make this ensemble as quick (store-bought cake) or elaborate (recipe below) as you wish. We don’t make the rules. We’re just here for dessert. Download recipe as PDF.
Our sea salt is made by solar evaporation from seawater and harvested into crunchy pops of flavor right to your kitchen. Its coarse grains bring a delightful texture to the grill, desserts and those tried-and-true recipes that need a little twist.
Featuring Coarse Sea Salt
*If not baking cake, use one 1½” thick slice of best-quality pound-cake per plate.
1½ cups white whole wheat flour
½ tsp baking powder
¼ tsp baking soda
¼ tsp Morton® Fine Sea Salt
¾ cup olive oil
1 cup sugar
Zest and juice of 1 blood orange
1 tsp pure vanilla extract
¼ cup milk (gradually add)
Supremed blood oranges
Melted dark chocolate
Morton® Coarse Sea Salt, for garnish
Preheat oven to 350ºF.
Sift together first four ingredients.
Cream olive oil and sugar until well-mixed. Add orange zest and juice, eggs, vanilla and milk. Stir into sifted dry ingredients until just blended.
Transfer to a greased loaf pan and bake for 35-45 minutes until toothpick comes out clean (cake will begin to firm about 20 minutes in. Watch the edges for over-browning).
Pssst: Some Tips
- Serve with aquafaba “whipped cream.”
- Try this cake with other types of citrus such as mandarin or Meyer lemon.