Spiced Blood Orange Olive Oil Cake with SFH Pure Naked Whey Protein
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You are definitely going to want to add this Spiced Blood Orange Olive Oil Cake to your recipe box!
Spiced Blood Orange Olive Oil Cake with SFH Pure Whey Protein
Dessert, Cake, Protein Dessert
Cake, but make it healthy. Check out this delicious and nutritious Spiced Blood Orange Olive Oil Cake made with SFH Pure Whey Naked. Tender, fluffy, and moist olive oil cake with aromatic blood orange zest and a subtle kick of cardamom and nutmeg.
1 cup all purpose flour
3/4 cup Naked SFH Pure Whey Protein
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of nutmeg
Pinch of ground cardamom
1/2 cup yogurt (dairy-free yogurt works as well)
Zest of 2 blood oranges (or other citrus, such as oranges or lemons)
2 teaspoons vanilla extract
1 1/2 cups sugar
3/4 cup extra virgin olive oil
Pre-heat oven to 325° F. Lightly oil a standard-sized loaf pan (8.5 x 4.5 x 2.5 inches) and line with parchment paper.
In a medium mixing bowl, thoroughly whisk together flour, Naked SFH Pure Whey Protein, salt, baking powder, baking soda, nutmeg, and cardamom. Set aside.
In another mixing bowl, whisk together yogurt, citrus zest, and vanilla. Set aside.
In the bowl of a stand-up mixer fitted with the whisk attachment or in a large mixing bowl with an electric hand whisk, whisk together sugar and eggs on high speed until pale in color and doubled in volume; 4-5 minutes.
With the speed still running on high, very slowly drizzle the olive oil into the sugar and egg mixture. This should take about 5-7 minutes, so pour in a thin and steady stream.
Once olive oil’s completely incorporated, add in yogurt mixture and whisk until just mixed in.
Pour in flour mixture and whisk until it just comes together; about 5 seconds. Fold in any remaining dry clumps; it’s better to have dry spots remaining than to overmix.
Transfer batter into prepared loaf pan and bake at 325° F until a toothpick inserted into the middle comes out mostly clean; 45-55 minutes.
Place pan on cooling rack for 15 minutes, then remove cake from pan and allow to rest on rack until completely cool. Slice and enjoy within 3 days!
If cut into 10 slices, each piece will have 10 grams of protein!