Whole Orange Cake with Agave Syrup

• Produce

  • 1 Blueberries
  • 2 Oranges

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 2 1/2 cups Flour
  • 1 cup Granulated sugar
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 cup Olive oil

• Dairy

  • 1 pint Heavy whipping cream

• Other

  • 1/4 cup Wholesome!® Organic Blue Agave

Found on pinchofyum.com

Description

Ingredients

• 2 oranges, peeled
• ¼ cup
• 1 cup granulated sugar
• 3 eggs
• 1 cup olive oil
• 2½ cups flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 pint heavy whipping cream
• ¼ cup Wholesome!® Organic Blue Agave
• blueberries, pistachios, and additional agave for topping

Directions

• PREP: Preheat the oven to 325 degrees. Line two 8 or 9-inch round cake pan with non-stick spray or parchment paper on the bottom (I cut mine to a circle so it would fit right in there).
• ORANGE MIXTURE: Place the oranges and agave in a food processor and pulse until a pulpy juice forms. Set aside.
• 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 for 35-45 minutes or until the tops spring back. Let the cake cool to room temperature to avoid melting your whipped cream layers.
• 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 dont 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.