Blood Orange Olive Oil ·
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Meyer Lemon Olive Oil ·
Olive Oil Cake ·
Peach Bourbon Jam ·
Olive Oil Cake With Peach Bourbon Glaze
Olive Oil Cake With Peach Bourbon Glaze
Fustini's
10 minutes
1 hours
Dessert
Ingredients
- 1 package Fustini’s Olive Oil Cake Mix
- ½ cup Fustini’s Meyer Lemon Olive Oil
- ½ cup + 3 Tbsp Fustini’s Blood Orange Olive Oil (divided)
- 3 large eggs
- 1¼ cup milk
- ¼ cup Fustini’s Peach Bourbon Jam
Directions
Preheat oven to 350°. Grease the bottom of your 9 inch springform pan and line bottom with parchment paper.
In a mixing bowl, combine Meyer Lemon olive oil, ½ cup of Blood Orange olive oil, eggs, and milk.
Add the dry cake mix to create your batter. Pour batter into prepared cake pan and bake for 55-60 minutes (or until cake is golden on top and toothpick comes out clean).
In a small bowl, whisk together Peach Bourbon Jam and 3 Tbsp Blood Orange olive oil to make your glaze.
Once cake has cooled, spread your glaze on your cake.
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