Desserts

• 5 1/4 ounces white sugar (about 3/4 cup; 150g)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon (1g) kosher salt; for table salt, use about half as much by volume or the same weight
• 2 teaspoons freshly grated orange zest
• 75g Curiouser Foods Rosemary Fused Extra Virgin Olive Oil & 75g Curiouser Foods Unflavored Extra Virgin Olive Oil (about 3/4 cup total; 150g)
• 4 ounces cultured low-fat buttermilk or kefir (about 1/2 cup; 110g)
• 1 large egg (about 1 3/4 ounces; 50g), straight from the fridge
• 1 Tablespoon orange blossom water
• 5 3/4 ounces (about 1 1/4 cups, spooned; 165g) Sunrise Heritage White Flour
• Optional garnishes: powdered sugar

1.  Preheat oven to 350°F (180°C). Line an 8- by 3-inch  cake pan with parchment and grease lightly with pan spray.
   
2. For the Cake: Thoroughly whisk sugar, baking soda, baking powder, and salt together in a medium bowl for about 1 minute.
   
3. Add orange zest, olive oil, buttermilk, egg, and orange blossom water and whisk vigorously until batter looks smooth and well emulsified. Sift in flour and whisk just until well combined. Scrape into prepared pan. Bake until cake is firm but your finger can still leave an impression in the puffy crust, about 33 minutes. (A toothpick inserted into the center should come away with a few crumbs still attached.)

This recipe is adapted from the Serious Eats recipe found below. The above photo is attributed to: Vicky Wasik. Video: Serious Eats Team 

• 4 large eggs at room temperature
• 1 cup Flavored Olive Oil
• ⅔ cup water
• 2 cups pureed pumpkin
• 3 cups sugar
• 3 ½ cups flour, sifted
• 1 ½ tsp. salt
• 1 ½ tsp. Nice Spice Northwoods Pie Spice
• 2 tsp. baking soda
• ½ cup golden raisins or dried cranberries (optional)
• ½ cup coarsely chopped walnuts or pecans (optional)

Preheat oven to 350 degrees.  Grease 3 1-pound loaf pans with olive oil or spray with cooking spray.  In a large bowl lightly beat the eggs.  Add the olive oil, water, pumpkin puree, and sugar and whisk with a fork to combine thoroughly.  Sift some flour into a small bowl.  Measure out 3 ½ cups of the sifted flour by spooning the flour into a measuring cup and leveling the top off with a knife.  Then sift the measured flour again together with the salt, Northwoods Pie Spice, and baking soda into the mixing bowl.  Stir into the wet ingredients until just combined.  Stir in raisins, cranberries, or nuts, if using.  Pour into prepared loaf pans, nudging batter into corners.  Bake for 45-60 minutes, or until a cake tester inserted into the center comes out clean.  Cool on a rack for 10 minutes before removing from pan to completely cool.

• 2 cups flour
• 1 tbsp. baking powder
• 1 tbsp. + ¼ tsp. Nice Spice Northwoods Pie Spice
• ¼ tsp. Salt
• 1 cup brown sugar
• ¾ cup white sugar
• 1 cup sweetened shredded coconut
• 1 cup shredded peeled carrot
• 1 cup raisins
• 1 small green apple, peeled and coarsely chopped
• ½ cup chopped walnuts
• 1 cup Blood Orange Olive Oil
• 3 large eggs
• 1 tbsp. Vanilla extract

Preheat your oven to 375 degrees.  Line 18 muffin cups with liners.  Sift first 4 ingredients into a large bowl.  Mix in both sugars, then coconut, carrot, raisins, apple, and nuts.  Whisk oil, eggs, and vanilla extract in a medium bowl to blend.  Gradually mix oil mixture into dry ingredients, occasionally scraping sides of the bowl.  Divide batter among muffin cups.  Bake until tester inserted into center comes out clean and tops are deep golden brown (about 25 minutes).  Transfer to a rack to let cool.

• 1 large unwaxed orange
• 1 large unwaxed lemon
• 6 tbsp. Blood Orange Olive Oil
• ¾ cup + 2 tbsp. Sugar
• 4 eggs
• ¾ cup ground almonds
• Powdered sugar to dust

Wash the orange and lemon and put them both in a saucepan.  Cover with water, bring to a boil, and simmer for 30 minutes or so, until soft.  Remove from the water and leave to cool.  Cut the orange and lemon in half, discard the pits and put the skin and pulp in a food processor, process to a puree and set aside.  Beat the olive oil, sugar, and eggs together until light and fluffy.  Stir in the ground almonds and baking powder.  Add the pureed fruit and stir until thoroughly mixed.  Spoon the batter into the prepared cake pan (8 inch cake pan).  Bake at 350 degrees for 50-60 minutes, or until the cake is golden and risen.  Leave to cool in the pan until completely cold.  Turn out and dust with powdered sugar.  

• ½ cup sugar
• 3 egg yolks
• 3 tbsp. Balsamic Vinegar (any flavor)
• 1 ¼ cup whole milk
• Ground black pepper to taste

Put the sugar, yolks, and vinegar in a heat proof bowl and beat with an electric beater until thick and creamy.  Pour the cream into a sauce pan and heat to simmering point.  Remove from the heat and stir into the egg mixture.  Return to the pan and stir over very low heat until slightly thickened and custard-like.  Remove from the heat, pour into a clean bowl and leave to cool.  When the custard is cooled, stir in some coarsely ground black pepper to taste, then transfer to an ice cream maker and churn until frozen.