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New Recipes

 

Date & Roasted Walnut Oil Cake with Cinnamon Whipped Cream~

**3/4 cup b&o dates, chopped

1 cup flour (all purpose or baking/cake flour)

1 tsp baking powder

3/4 tsp cinnamon

*1/2 tsp b&o fine himalayan pink salt

*3/4 cup b&o roasted walnut oil

1/2 cup brown sugar

**1/4 cup b&o bee raw honey

2 large eggs, room temp

1 tsp pure vanilla extract

**1/2 cup b&o roasted walnuts, chopped

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1 cup whipping cream

1/4 tsp pure vanilla extract or a little scraped vanilla bean

1/4 tsp cinnamon

1-2 T powdered sugar

Preheat oven to 325 degrees. In a mixing bowl, sift together flour through salt. In another bowl, whisk together walnut oil through vanilla. Add wet ingredients to dry and gently stir to combine. Add in chopped dates and walnuts to the batter. Line pan (loaf, 9” square or round or brownie pan) with parchment and spray with nonstick cooking spray. Pour batter into pan and bake until done. About 45 minutes for a loaf pan, 25-30 for other size pans. While cake is baking, make whipped cream, by whipping all 4 ingredients listed, and refrigerate until ready to use. Remove baked cake from oven to cool and serve with whipped cream and a dusting of cinnamon. Swirl some balsamic and walnut oil on plate for a cool effect. Enjoy this moist and delicious cake for breakfast or your finest gathering!~

*Available online

** Available in store only