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Blueberry orange cake with agave and pistachios


Ingredients FOR THE CAKE:

  • 2 oranges, peeled
  • ¼ cup Organic Agave
  • 1 cup granulated sugar
  • 3 eggs
  • 1 cup olive oil
  • 2½ cups flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt

FOR THE WHIPPED CREAM AND TOPPINGS:

  • 1 pint heavy whipping cream
  • ¼ cup Organic Agave
  • blueberries, pistachios, and additional agave for topping


Instructions

  1. Line two 8 or 9-inch round cake pan with non-stick spray or parchment paper on the bottom
  2. ORANGE MIXTURE: Place the oranges and agave in a food processor and pulse until a pulpy juice forms. Set aside.
  3. CAKE: Whisk the sugar, eggs, and olive oil and mix until incorporated. Stir in the orange juice mixture. Add the flour, baking powder, baking soda, and salt and stir until just combined. Transfer batter the prepared cake pans and gently knock the bottom of the pan on the counter to eliminate bubbles in the batter. Bake in the Baking Oven for 35-45 minutes or until the tops spring back. Let the cake cool to room temperature to avoid melting your whipped cream layers.
  4. WHIPPED CREAM: Using an electric mixer, beat the heavy whipping cream until light and fluffy. Fold in the agave. Spread whipped cream on top of the first cake, staying close to the center so you don't get whipped cream overflow. Then gently place the second cake on top, and top with another layer of whipped cream. Cover with blueberries, pistachios, and agave.


Notes: We also took the juice of a few oranges and simmered it down into a thick syrup, whisked with a tiny bit of agave, and poked holes in the finished cakes and poured our "orange syrup" over the cakes. Makes it extra moist and amazing. Totally worth the addition of one extra step between baking and frosting.

 

 

BACK TO AGA RECIPES

Earlier Event: July 21
Rosemary and Potato Pizza
Later Event: September 15
Turkey taco lettuce wraps