For my upcoming heart-healthy picnic by the sea I was looking for a dessert that was very tasty, would travel well, and be cholesterol free and good for the heart. Mario Batali has a divine olive oil and orange cake, but alas, it is made with whole eggs. Here, I tweak his recipe and substitute three tablespoons egg white plus one tablespoon olive oil for each whole egg. I add ground flaxseed, fresh rosemary for its antioxidant and anti-inflammatory benefits, and toasted slivered almonds which are full of vitamin E, plant sterols, fiber, and heart-healthy fats.
Heart Healthy Orange Olive Oil Cake Recipe
Remove zest from three large oranges.
Combine zest, juice from one orange, 1/3 c. extra virgin olive oil, and 1 1/2 t. of chopped fresh rosemary. Set aside.
The key to a great tasting cake is to use a great tasting olive oil, one that you wouldn’t mind drinking! Just like wine, it must be drinkable if you are going to cook with it and make it the star of the recipe. We were introduced to California Olive Ranch at last year’s Foodbuzz Festival olive oil tasting seminar. It has been our favorite ever since.
Sift together 1 1/4 c. bread flour and 1 T. baking powder.
In a large mixing bowl beat 3/4 c. egg whites, 1/4 c. olive oil, and 1/2 t. salt until frothy.
Slowly add 1 c. sugar while continuing to mix. Add 1 T. ground flaxseed.
Then gradually add flour mixture.
Spoon orange mixture into the flour mixture.
Pour into greased baking pan molds.
Add toasted slivered almonds.
Bake at 350° for 20 to 25 minutes in a NordicWare Bouquet Pan.
The pan has three different flower patterns – sunflower, daisy, and rose in six 1 cup cavities.
Rose patterned heart healthy orange olive oil cake!
They travelled very well.
Elegant Heart Healthy Picnic by the Sea
Come see what else I served at the picnic here!