Rose Scented Extra Virgin Olive Oil Spice Cake
3 cups flour
1 Tbs baking powder
1 tsp cardamom
¼ tsp Seasons Himalayan Pink Premium Salt
5 large eggs
1 ½ cups sugar
1 cup Seasons Arbequina Grand Cru Olive Oil
¾ cup organic whole milk
1 ½ tsp Krista’s Baking Co. Organic Rose Water [Available at Seasons]
¾ cup Seasons Piedmont Honey Balsamic Vinegar
¼ cup Bee Raw Orange Blossom Honey [Available at Seasons]
¼ cup chopped pistachios
Preheat the oven to 350. Coat 10″ round deep cake pan with extra virgin olive oil, line bottom with oiled parchment.
In a medium stainless bowl, stir together flour, baking powder, cardamom, and salt. In the bowl of a mixer, whisk together eggs and sugar until light yellow, approximately 3 minutes. Add the olive oil, milk, rose water, and ½ cup of honey balsamic to the egg and sugar mixture. Finally, add the dry ingredients and mix until combined.
Pour the batter into the prepared cake pan and bake for 45 minutes, or until a cake tester inserted in center comes out clean. Allow cake to cool in pan for ten minutes, then invert onto rack to cool completely.
To prepare the glaze, combine the remaining ¼ cup honey balsamic and ¼ cup honey in a small bowl. Turn the cake right side up, and, using a pastry brush, brush the glaze over the cake. Garnish with chopped pistachios and fresh or dried organic rose petals.