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Meyer Lemon Olive Oil ·
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Olive Oil Cake With Peach Bourbon Glaze
Olive Oil Cake With Peach Bourbon Glaze
- Author
- Fustini's
- Prep Time
- 10 minutes
- Cook Time
- 1 hours
- Category
Dessert
Ingredients
- 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 crate 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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