1 1/4 cup of sugar
2 eggs
3/4 cup extra virgin olive oil
1/2 cup coconut milk – unsweetened from carton
1/4 cup Vin Santo or Madiera
1 1/4 cup all purpose flour
1/4 teaspoon baking soda
1/4 heaping teaspoon salt
1 teaspoon orange zest
Olive oil spray, parchment paper
For compote:
Segment 2 oranges and cut each segment into thirds.
2 teaspoons of honey
A dash of cinnamon (optional)
Squeeze extra juice from segmented orange
1/2 cup of cranberries
Spray a 9” pan with olive oil, then place a sheet of parchment paper into the cake pan. Trace the interior rim of the pan with your fingernail, then remove the parchment and cut along the indentation. Place the finished circle in the pan.
In a large bowl, whisk the eggs and sugar together. Add olive oil, milk and vin santo.
In another bowl, sift the dry ingredients. Slowly add the dry ingredients to the wet and whisk until smooth. Add zest (optional).
Pour batter into the cake pan. Bake at 350 for about 35 minutes or until golden on top and cake tested comes out clean.
Meanwhile, make compote: Combine all ingredients in a sauce pan and bring to a boil, simmer for 10 to 12 minutes or until the texture is thick and syrupy.
