We are in the kitchen with Hetal Vasavada, @milkandcardamom, baker and cookbook author, and we couldn’t be more excited to share Hetal's recipe for Orange Cardamom Olive Oil Cake Trifles made with Brightland olive oil.
For the Orange Cardamom Olive Oil Cake
Ingredients
- ¾ cup plus 2 tbsp (105 g) all-purpose flour
- ½ tsp freshly ground cardamom
- ¼ tsp baking powder
- ¼ tsp salt
- ½ cup (105 g) granulated sugar
- 2 tsp orange zest
- 1 egg and 1 egg yolk
- ⅓ cup milk
- 1 tsp vanilla extract
- ⅓ cup of Brightland ALIVE olive oil
For the Whipped Cream
Ingredients
- 3 cups heavy whipping cream
- ¾ cups powdered sugar
- 1 tbsp vanilla paste or extract
- Fresh fruit (orange slices, berries, etc)
- ¼ cup chopped pistachios (optional)
- Edible flowers (optional)
Instructions
- 1 Preheat oven to 325°F. Spray a mini cupcake pan with cooking spray and set aside.
- 2 Into a small bowl, whisk all-purpose flour, cardamom, baking powder, and salt together until well combined.
- 3 In a separate bowl, add the sugar and orange zest. Use your fingers to rub the zest into the sugar until it’s pale orange and clumps together. This helps the cakes have a stronger orange flavor! Add egg and egg yolk and whisk for 5 minutes , or until pale and fluffy. Slowly drizzle in the olive oil while whisking. Alternatively, add the flour and milk in three additions, gently mixing in between each addition. Once all the flour and milk has been incorporated, pour the batter into the mini cupcake pan. Bake for 13-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing and cooling completely on a rack.
- 4 While the cake cools, make the whipped cream. Add heavy whipping cream, powdered sugar and vanilla into a mixing bowl and whisk for 4-5 minutes until it reach soft peaks.
- 5 To assemble the trifles, spoon 2-3 tablespoons of whipped cream into the bottom of your containers. Layer on torn pieces of cake, fruit, whipped cream, more pieces of cake, whipped cream, and finally some fruit on top. Sprinkle on chopped pistachios and edible flowers and serve.
