​Orange Olive Oil cake

1 ½ cup all-purpose flour, plus more for pan.

1 tsp baking soda

1 tsp baking powder

½  tsp kosher salt

3 large eggs

1 cup granulated sugar

½ cup Beaufort Olive Oil Co. Orange Olive Oil

Beat yolks and sugar until thick, add Beaufort Olive Oil Co.  Orange Olive Oil and remaining dry ingredients. Whip egg whites to stiff peaks and fold in gently. Bake at 350’ until golden brown and delicious!

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Orange Cranberry Tart with Orange Olive Oil Ice Cream

 

Crust:

1 ¼ cup all-purpose flour
1 tbsp. sugar
½ tsp. salt
½ cup almonds, finely ground in a food processor
6 tbsp. Organic Butter Olive Oil
4-6 tbsp. ice water

 

Filling:

3 cups dried cranberries

½ cup sugar

1 tsp. salt

1 cup merlot

6 tbsp. apple cider vinegar
3 oranges, juiced & zested

1 ½ cups Vanilla Balsamic Vinegar

 

Ice Cream:

3 egg yolks

1 whole egg

1 cup heavy cream

1 ½ cups half & half

½ cup sugar

½ cup Orange Olive Oil
1 tsp. vanilla extract

pinch salt

 

BOOC pure ocean sea salt

BOOC Blackberry Ginger Balsamic Vinegar

 

Incorporate all crust ingredients together in a food processor. Transfer to a large bowl, cover, and place in refrigerator for 30 minutes. Preheat your oven to 300°F. Once chilled, remove crust dough from fridge. On a very lightly floured work surface, roll the crust out very thinly and then place in a pie pan. Poke the bottom of the crust with a fork, cover with parchment paper and fill with uncooked rice or dry beans (this weighs down the crust so it does not bubble). Bake for 15 to 20 minutes and allow to cool.

 

While the crust is baking, prepare the filling. Add all filling ingredients to a saucepan and bring to a boil over high heat. Reduce heat to low and simmer until reduced; the liquid should be thick and tight. After the crust has cooled a bit, add the filling, return to the oven and bake for another 15 to 20 minutes at 300°F.

 

In a medium saucepan, combine heavy cream, half & half, and orange olive oil. Bring to a simmer over medium high heat. Using a mixer, whip together egg yolks, egg, sugar, vanilla extract, and salt until the egg mixture appears pale yellow and creamy. Slowly temper cream into eggs. Chill until cold, and then follow directions on your ice cream maker.

 

Serve a slice of the cranberry orange tart with a generous scoop of orange olive oil ice cream. Finish the plate with a quick drizzle of blackberry ginger balsamic vinegar and a pinch of pure ocean sea salt.