Spicebush Olive Oil Cake

• 6-8 Servings

• Prep Time: 10 minutes

• Cook Time: 40 min- 1 Hour

• Total Time: 50 min- 1 Hr 10 minutes

Adopted from culinary inspiration ‘Forage, Harvest, Feast’ by Marie Viljoen

This Sicilian-inspired recipe is made unique with the citrus-forward, warm and peppery flavor of spicebush. Baked to perfection, it yields a fine, moist crumb and crisp crust that keeps exceptionally well even a good week after baking!

Ingredients

• 2 teaspoons extra-virgin olive oil (for oiling your pans)

• 5 large eggs

• 1 1/4 cups sugar (we like coconut sugar as a low glycemic index substitute!)

• 2 cups extra-virgin olive oil

• 1 tbs ground spicebush

• 2 cups all-purpose flour (we recommend organic)

• 1/2 teaspoon salt

• 1 1/4 teaspoons baking powder

Instructions

1. Preheat the oven to 325 degrees F

2. Oil your baking pan or pans and wipe away any pooled oil (this recipe makes one 9-inch loaf,
   one 10-inch Bundt, or four 6-inch loaves)

3. In a mixing bowl, beat the eggs with the sugar until very pale and fluffy, about 2 minutes.
   Add the olive oil in a thin stream while beating. The result should be a shiny batter.

4. Add the combined dry ingredients to the batter in three batches, beating at a slow speed.
   Pour the batter into the prepared pan or pans.

5. Bake a single cake (or loaf or Bundt) for 50 minutes and up to 60 minutes. Test after 50 minutes to see if an inserted skewer comes out clean. If not, place back in the oven, checking every 5 minutes to see if it is done.
   Bake small loaves for 40 minutes.

6. Before turning the cake out to cool, run a knife very carefully all the way around the edges, as it tends to stick.
   Then, slice once cool and enjoy!