BLOOD ORANGE & PISTACHIO OLIVE OIL CAKE 2
Here is the recipe for the beautiful Mother’s Day Cake Caroline whipped up for me. Best Mother’s Day ever and this cake is out of this world! The sublime taste of INFUSIO Blood Orange Olive Oil with the crushed pistachios is amazing. Try this – and it’s easy to make. Your guest will be impressed. I was!
BLOOD ORANGE & PISTACHIO OLIVE OIL CAKE
1 cup sugar
2 blood oranges (or 1 large orange)
3 large eggs, at room temperature
1 ½ cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup whole milk
¾ cup INFUSIO Blood Orange Olive Oil
2/3 cup toasted salted pistachios, crushed
Powdered sugar, for garnish
Basil leaves, for garnish
Whipped cream, for serving
Preheat the oven to 350 degrees. Using the INFUSIO Blood Orange Oil, lightly oil a 9-inch round springform or cake pan. Line the bottom with parchment paper and coat with a little more oil. Set aside.
To prepare the blood oranges, first zest with a Microplane, avoiding the white pith. Set aside the zested blood oranges to use as a garnish.
In the bowl of a stand mixer, add the sugar and the blood orange zest. Using your hands, crumble the zest into the sugar to infuse the flavor.
In another small bowl, combine the flour, baking powder, and salt. Whisk until combined.
Add the eggs to the sugar and zest, and beat on high with the whisk attachment until light and fluffy, about 5 minutes. The volume of the eggs should triple. Lower to medium, then add the milk. Gradually add the INFUSIO Blood Orange Olive Oil until combined. Turn down to low and add the flour mixture, until just blended. Remove the bowl from the mixer and fold in the pistachios, reserving a nice handful for the top. Pour the batter into the prepared pan and sprinkle with the pistachios.
Bake on the center rack for about 30 minutes, or until a toothpick inserted into the center comes out mostly clean. Cool on a rack for 20 minutes, or more. Remove the cake from the springform pan and place onto a platter.
For garnishes, supreme the zested blood oranges by carefully cutting off all the remaining skin and white pith. Slice into discs, through the equator of the blood oranges.
To serve, dust the top of the cake with powdered sugar and arrange the basil leaves and blood oranges around the cake. Cut the cake into slices and top with lightly sweetened whipped cream and a few pistachios. Place a basil leaf and blood orange slices on each plate. Lastly, drizzle the cake with a tiny bit of INFUSIO Blood Orange Olive Oil.
GUT RENEW Protein Mug Cakes 2
Looking for a healthier option for cake that can be made in about 5 minutes??? Try these delicious GUT RENEW Protein Mug Cakes for a sweet treat, loaded with protein and low in sugar and carbs. We know GUT RENEW is wonderful for smoothies, but here are some recipes to use it as a baking mix for some decadent treats. These mug cakes whip up in minutes, then watch them rise out of your favorite coffee mug in about a minute! Plus, try Violet’s easy, no-bake fudgy treat!
GUT RENEW is available at SuzanneSomers.com!
CHOCOLATE PEANUT BUTTER NUGGET PROTEIN MUG CAKE
2 scoops Chocolate GUT RENEW Superfood Protein Formula
1 tablespoon coconut flour
2 tablespoons coconut sugar
½ teaspoon baking powder
1 tablespoon cocoa powder
1 egg (or flax egg alternative for vegans)
¼ cup almond milk
2 tablespoons dark chocolate or cacao chips
½ GUT RENEW Snack Bar – Peanut Butter Crisp, cubed
Coconut oil, for greasing
Combine GUT RENEW Superfood Protein Formula, coconut flour, coconut sugar, baking powder, cocoa powder, egg, and almond milk in a bowl and stir until well combined. Stir in the chocolate chips and GUT RENEW Peanut Butter Crisp Snack Bar chunks.
Microwave for 60-90 seconds, or until the cake rises and just begins to recede. Top with melted chocolate chips or a little peanut butter, if desired.
CARROT CAKE PROTEIN MUG CAKE
2 scoops Original GUT RENEW Superfood Protein Formula
1 tablespoon coconut flour
2 tablespoons coconut sugar
½ teaspoon baking powder
1/8 teaspoon ground cinnamon
A touch of ground clove and ground nutmeg
¼ cup finely grated carrot
1 egg (or flax egg alternative for vegans)
3 tablespoons almond milk
¼ teaspoon vanilla extract
Coconut oil, for greasing
Greek yogurt, for topping
Combine GUT RENEW Superfood Protein Formula, coconut flour, coconut sugar, baking powder, cinnamon, clove, nutmeg, carrot, egg, almond milk, and vanilla in a bowl and stir until well combined.
Grease a coffee mug or large ramekin with coconut oil. Spoon batter into coffee mug.
Place into microwave on high for 60-90 seconds, or until the cake rises and just begins to recede. Remove from microwave and top with a spoonful or Greek yogurt.
GUT RENEW FUDGY TREAT
¼ cup + 2 tablespoons dark chocolate chips or cacao chips (if using unsweetened, add sweetener of choice, to taste)
1 tablespoon coconut oil
½ cup almond meal
2 scoops Chocolate GUT RENEW Superfood Protein Formula
Grease a ramekin with coconut oil and set aside. Place chocolate or cacao chips with coconut oil into a heat proof bowl. Microwave in 15 second intervals until melted. Add almond meal and GUT RENEW and stir to combine. Place into the ramekin. Eat immediately, or chill for 30 minutes for a firmer set.
TANGERINE GRANITA 4
Granita is a shaved ice – it’s a simple way to have a refreshing dessert. You may substitute any kind of juice and get creative!
1⅓ cups water
⅔ cup organic sugar
2 cups freshly squeezed organic tangerine juice
Place water and sugar in saucepan over low heat until sugar is dissolved.
Set aside to cool.
Combine juice with sugar syrup.
Pour into shallow metal tray and place into freezer.
Let set for 4 hours, then rake with a fork. Spoon into bowls to serve.
Garnish with fresh mint. Serves 8
