Vegan Citrus Olive Oil Pound Cake

It might sound a little strange to make a cake with olive oil, but the Italians have been baking with it for centuries. The delicate olive oil flavor makes an excellent substitute for the heavy, dense texture of butter and adds a verdant kick to the ethereal cake. Just make sure you use a good quality extra virgin olive oil. Anything less and you will lose the characteristic flavor.

Blood oranges are in season right now, which means you should snap them up before they are gone. Their ruby red hue and berry tinged sweetness is something everyone should experience at least once in their life. Add a scoop of coconut vanilla ice cream...bliss.

For more baking tips check out our guide to Essential Vegan Baking Substitutions.

2 cups flour 
1 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt
1/2 cup extra virgin olive oil
3/4 cup agave nectar
3/4 cup water
1/4 cup lemon juice
2 Tbs lemon zest
1 Tbs orange zest
2 tsp vanilla extract
1/4 tsp almond extract

1. Preheat oven to 350 degrees F. Grease a Bundt pan. I like to use a grapeseed oil spray from Spectrum Organics, but any neutral canola oil will work well too.
2. Combine flour, baking soda, baking powder and salt in a large bowl.
3. In another bowl whisk together the olive oil, agave nectar, water, lemon juice, zest and extracts.
4. Add the wet ingredients to the dry ingredients and stir with a whisk until combined. Don't overmix or your cake will be tough.
5. Fill the pan evenly and pop into the oven for about 30 minutes rotating the pan half way through to promote even baking. Bake until a toothpick inserted into the cake comes out clean.
Note: It's important to cool the cake completely in the pan or it will stick to the sides and you will be left with a bit of a mess.
6. Slice and serve with a side of blood orange compote and a scoop of vanilla Coconut Bliss ice cream.

Blood Orange Compote
Recipe inspired by Smitten Kitchen 
Segment three blood oranges and place in small saucepan. Add 2 teaspoons agave nectar and 1 Tbs water. Turn to medium low heat and cook, stirring frequently for about 10 minutes or until the oranges are soft and the consistency of a loose jam.

Lemon Asparagus

 

Here is my recipe for Lemon Asparagus! My husband loves asparagus and I like it just fine. So I do make it with some regularity. My usual M.O. is to grill it and add olive oil, lemon juice and salt. I thought I would up the ante just a bit by sautéing and adding some pine nuts, watch out!

2 bunches of asparagus, trimmed and then cut into bite sized pieces
1 T olive oil
1/4 c toasted pine nuts (put on baking sheet at 325 F for about 5 minutes).
1/2 lemon (use the other half for drinks), juice only
salt and pepper to taste

1) Heat oil in a large skillet. Add the asparagus and cook until tender---stirring occasionally. Less than 10 minutes.
2) Add the pine nuts and the lemon juice. Salt and pepper to taste. Toss and serve.

Serves 4-6

~Maria Rose