The sweetness of Florida Orange Juice (FLOJ) helps balance the rich flavor of olive oil in this classic cake and makes it possible to cut the added sugar in half. Serve this delicious dessert with a dollop of whipped cream and a bit of orange zest. The monounsaturated fatty acids in olive oil may help lower LDL cholesterol and protect the heart. The fat in olive oil also enables the body to absorb vitamin D in fortified FLOJ which enhances calcium absorption contributing to bone health.
SERVING SIZE: 1 slice
PREP TIME: 10 minutes
COOKING TIME: 40-45 minutes
1 cup Florida Orange Juice (fortified with calcium and vitamin D)
¾ cup olive oil
¾ cup + ½ teaspoon white granulated sugar, divided
1 ½ teaspoon vanilla extract
1 tablespoon orange zest, divided
1 ¾ cup whole wheat flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
1 teaspoon powdered sugar
1 tablespoon whipped cream, per slice
Preheat oven to 350 degrees Fahrenheit. Line bottom of spring-form cake pan with parchment paper. Spray with cooking oil and add 1/2 teaspoon sugar. Shake pan to spread sugar along edges of pan and set aside.
Add eggs, FLOJ, olive oil, 3/4 cup sugar, vanilla, and 1/2 tablespoon orange zest to a large mixing bowl. Mix with handheld electric mixer. In a small mixing bowl, sift together flour, baking powder, baking soda, and sea salt. Add dry ingredients in batches with mixer speed on low. Beat just until dry ingredients are incorporated. Pour cake batter into prepared pan and bake for 40-45 minutes or until center of cake is set and top is golden brown.
Allow cake to cool and then remove from pan. Dust with powdered sugar and garnish with orange wedges and fresh berries, if desired. Slice into 10 pieces. Top each slice with 1 tablespoon whipped cream and the rest of the orange zest.
NUTRITION PER SERVING: CALORIES 336; TOTAL FAT 21g; SAT. FAT 5g; CHOL. 64mg
SODIUM 228mg; CARB. 34g; FIBER 2g; SUGARS 18g; PROTEIN 5g; POTASSIUM 151mg; PHOSPHORUS 126mg