Olive Oil Loaf
Orange Olive Oil Loaf
PREP 30 MINS | COOK 1.5 HOURS | SERVES 10
INGREDIENTS:
Olive Oil Loaf
1 ½ cups all purpose flour
1 cup white sugar
½ tsp baking soda
½ tsp baking powder
½ tsp salt
2 large eggs, room temperature
⅔ cup Masseria Organic Extra Virgin Olive Oil
½ cup greek yogurt
¼ cup fresh orange juice
Zest of 1 orange
1 tsp vanilla extract
Whipped Cream
1 cup heavy cream
2-3 tbsp powdered sugar
1 tsp vanilla extract
1 small rosemary sprig
Cranberry Compote
2 cups fresh or frozen cranberries
½ cup sugar
¼ cup fresh orange juice
Zest of ½ of an orange
¼ cup water
1 tsp vanilla extract
DIRECTIONS:
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Preheat oven to 350°F and line a loaf pan with parchment. Mix flour, baking soda, baking powder, and salt in one bowl. In another, whisk eggs, sugar, Masseria, yogurt, orange juice, zest, and vanilla. Combine wet and dry ingredients until just mixed. Pour into pan and bake for 55 minutes, or until a toothpick comes out clean.
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To infuse the cream, gently heat with a rosemary sprig until steaming. Remove from heat, cover, and steep 15–20 minutes. Strain, chill, then whip with powdered sugar and vanilla to soft-medium peaks. Refrigerate until serving.
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For the compote, simmer cranberries, sugar, orange juice, water, and zest for 10–12 minutes until cranberries burst and sauce thickens. Stir in vanilla and set aside. Add water to loosen if it thickens too much.
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To serve, top a slice of cake with rosemary whipped cream, spoon in cranberry compote, and finish with orange zest.
