A super simple *healthier* dairy free whole wheat blood orange pound cake base with the prettiest blood orange infused olive oil, a dash of brown sugar bourbon, and a little dairy free ricotta for good measure.
Pound cake Ingredients:
1 cup whole wheat pastry flour
1/2 tsp cinnamon
1 1/4 tsp baking powder
1/4 cup Laconiko blood orange olive oil
4 Tbs plant based butter melted
2 Tbs brown sugar bourbon
3 eggs
1/3 cup dairy free Ricotta (you can use regular ricotta or substitute with sour cream)
1 Tbs fresh squeezed blood orange juice
1/2 tsp vanilla
1 Tbs blood orange zest
1 cup granulated sugar of choice (I used raw cane sugar)
Bourbon/ blood orange syrup:
2 Tbs brown sugar bourbon
1 Tbs blood orange infused olive oil
1 Tbs water
1 Tbs blood orange juice
2 tbs sugar
Directions:
Step1. Heat oven to 350º F.
Step2. Line a 9×5 loaf pan with parchment paper and spray with oil.
Step3. Whisk the flour, baking powder, and cinnamon together, set aside.
Step4. In a large bowl, rub the sugar and orange zest together with your hands until the sugar is moist and fragrant with the orange.
Whisk in the eggs, orange juice and vanilla until blended then whisk in the ricotta and bourbon.
Step5. Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 2 parts- stirring gently until the batter is smooth.
Step6. Fold in the melted butter and oil until completely combined.
Bake the cake:
Step1. Pour batter into the prepared pan and smooth the top.
Step2. Bake 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step3. After 30 minutes in the oven, check the cake for color. If it looks like it is browning too quickly, loosely cover with aluminum foil. * I covered mine after 30 min*
Make the syrup:
Step1. As soon as the cake goes into the oven, stir the water, Oil, orange juice and sugar in a small saucepan over medium heat until the sugar melts, then bring to a boil.
Step2. Remove the pan from the heat and stir in the bourbon.
Step3. Transfer syrup to a heatproof bowl or cup and let cool.
To Finish:
- When the cake is done,
- Using a toothpick or thin skewer, poke holes all over the cake. Brush the cake with the syrup. Do this slowly so the cake has a chance to absorb the syrup.
- Cool the cake to room temperature, slice and serve.