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Driven by a passion that borders on obsession that developed in me at a very young age I always knew I was going to be a chef.

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E-mail:      veera@chefveera.com
Address:   Greenville, SC
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Chef Veera

Orange spice cake

This Cake Tastes Like Fall

 

For those of you who know me, you know that summer is my favorite season. But, as soon as fall hits, I can’t wait to make this orange, cinnamon and all spice cake. Not only will you love the flavor, but you will also love how divine it makes the whole house smell.

 

This is a simple cake, using a box mix (because I hate measuring) and includes sour cream – making the cake extra moist. The other secret ingredients include Oil & Vinegar’s Blood Orange grape seed oil which adds tremendous citrus flavor and their spectacular Fig and Orange spread (see Notes at the end of the recipe for other options).

 

I often choose to BE BRAVE with this versatile recipe. Eliminate the spices, and it makes a great summer or spring dessert served with fresh fruit. Or eliminate the fig spread and bake it in a loaf tin with some dried cranberries and chopped walnuts, and it becomes a breakfast bread. Serve it simply with some whipped cream as I did in this post, or fancy it up with a maple frosting, vanilla ice cream and a drizzle of Grand Marnier.

 

I know that sweets are an occasional indulgence on the Mediterranean Diet, but once in a while savor a heavenly slice of this cake – it really is delish.

 

Happy Baking!

 

 

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Orange Spice Cake with Fig Jam Filling

 

Ingredients

 

1 package vanilla box cake mixture

1 cup (8 oz) sour cream

4 eggs

¼ cup sugar

1 cup O&V Blood Orange oil plus 1 teaspoon to grease the pan *

1 teaspoon All Spice

1 teaspoon ground Cinnamon

1 teaspoon Orange Extract

½ jar O&V Fig & Orange spread *

 

 

Preparation

 

Preheat oven to 325 degrees. Grease a 9 x 13 baking pan with a little Bl. Orange oil

 

Mix the sour cream, eggs, sugar, and oil in a bowl. Add the all-spice, cinnamon and orange extract and mix well.

 

Add the box cake mix and stir to combine completely. Pour into the prepared pan. Bake for 40 – 45 minutes.

 

Meanwhile, in a bowl, mix the fig spread with a tablespoon of water and beat to make spreadable.

 

Remove cake from oven, and let cool. Cut the cake in half horizontally and spread the fig and orange jam between the layers of cake.

 

Serve the cake topped with whipped cream and a sprinkle of cinnamon

 

 

 

 

Serves 12

Active time: 10 minutes. Total Time: 55 minutes

 

 

 

Notes

* The O&V Blood Orange grape seed oil makes the flavor of this cake, but you can substitute with an unflavored extra virgin olive oil. If you do, add an extra ½ teaspoon of orange extract and some orange zest to the batter. The extract flavor will be less natural, but will still provide a nice citrus taste.

 

* The Fig & Orange spread adds a really nice additional layer of citrusy flavor and sweetness. You can substitute with your favorite high-quality fig jam or even a marmalade.

 

 

 

 

 

 

Categories: Desserts, Breakfast & Brunch, Blood Orange oil, Fig & Orange Jam, Fall Cake, Orange Spice Cake, Sweets, Fall Entertaining, Olive Oil Cake, Cinnamon, All Spice

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