‘Limonato’ olive oil is made by crushing together olives with whole lemons. This classic blend has a crisp, sweet-tart flavor and incredibly refreshing aroma. The citrus tones are reminiscent of the Sicilian Island. Here is a simple way to use ‘Limonato’ olive oil in your holiday baking this season. On Huckleberry Hill, we enjoy adding frozen huckleberries or blueberries to the batter. However, the cake stands alone without the berries. I like to bake this cake in a Bundt pan. However, a 9-inch regular pan also works well. Enjoy!
-Sicilian Limonato (Lemon Olive Oil) Cake with Blueberries-
Ingredients:
3 large fresh organic eggs
1 1/4 cup lemon olive oil, I used Papa Vince’s First Cold Press
Olive/Lemon Oil
3/4 cup organic whole milk
¼ cup fresh squeezed citrus juice (lemon, lime, orange) or blood orange juice- I used blood orange as that is what I had on hand
1 1/2 cups organic sugar
2 cups all-purpose organic flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon sea salt, I used Sicilian Trapani Sea Salt by Papa Vince as it is harvested in scenic Trapani Sicily, Italy. It is the very best quality sea salt.
Optional: Have frozen blueberries (or huckleberries!) on hand? Add 1 1/2 cups of berries to the batter before baking. Add frozen, no need to thaw, berries will hold the shape best when added straight out of your freezer.
Glaze:
1/3 cup water
zest of one lemon
3 Tbs. lemon juice
1 cup powdered sugar
Tip: I like to slice and wrap it, then keep it in the freezer. This cake perfect to add to lunch bags!
Preheat oven to 350°. Grease a 9-inch cake pan or Bundt cake pan with baking spray or grease with butter and flour. In a large bowl, whisk together eggs, olive oil, citrus juice and milk until well combined. In a second large bowl, mix together the dry ingredients until combined. Add the dry ingredients to the wet and whisk until just combined- do not over mix or the cake will come out dense. Gently fold in optional frozen blueberries or huckleberries. Pour into greased cake pan and bake for 1 hour. Check doneness with a toothpick inserted into the middle.
Let cool on a wire rack. Run a knife around the edge of the pan and invert to remove cake.
Combine glaze ingredients and drizzle over the cake. Delightful!
Want to make Nonna’s pumpkin cake? This is Papa Archie’s favorite. You can find the recipe here: Nonna’s Autumn Pumpkin Delight Recipe!
Don’t miss out on any of our “Italian Influenced California Living’ tips; enter your e-mail at this site to subscribe for free. Receive updates, book releases, recipes and updates from Huckleberry Hill direct to your in-box.
Love AUTHENTIC olive oil? So many health benefits! How do you use olive oil? Would love to feature a holiday salad recipe from a Huckleberry Hill reader! Feel free to contact me and share your ideas at huckleberryhilladventure@gmail.com. I enjoy hearing from my readers! Huckleberry Hugs, Maxine (AKA “Molly”)
