One of our finest citrus products is our own The Essential Ingredient Lemon Agrumato Oil - a local extra virgin olive oil produced with crushed lemons. Unlike many ‘agrumato’ products on the market, The Essential Ingredient Lemon Agrumato is produced from whole crushed lemons rather than essential oils or essences. It has the complex buttery & peppery characteristics of a quality olive oil as well powerful zesty notes of lemon. It has many many savoury applications – over pastas, with seafood, in dressings – but this week we’ve applied it to one of our favourite sweet recipes – an olive oil cake.
Take a look here for more on our Lemon Agrumato Oil or scroll down for more on our olive oil cake…
We have long been admirers of Californian chef Joanne Weir for her interesting & flavour packed recipes. She is fanatical about recipe testing, which shows in the results her recipes give. Joanne joined us for a special event in 2010 when she was in Melbourne for the Melbourne Food & Wine Festival.
This is Joanne’s Olive Oil Cake with Orange, one of our favourite recipes. We added our Lemon Agrumato Oil to replace the standard olive oil & we adjusted the recipe to include lemon zest instead of orange zest. We replaced the orange blossom water with a little lemon juice, but either would be fine in this. The result was a beautiful light-textured olive oil cake with beeautiful lemony flavours up front & a lasting flavour of olive oil to finish. Click here for Joanne’s full recipe.
We finished the cake by topping with some mandarin marmalade from our Cunliffe & Waters range (this would work equally well to sandwich between layers, too) and served it with a good dollop of Greek yoghurt & an extra little drizzle of Lemon Agrumato.
Share how you’re using our Lemon Agrumato or tag us in a post & share what you’ve been baking.
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