The April issue of Style at Home (on newsstands now) features my trip to Napa Valley. I mentioned that I brought home the most delicious blood orange olive oil from Round Pond Estate. I'd like to share Round Pond's recipe for a light and fluffy olive oil cake. This one uses their meyer lemon-infusion; I substituted it with the blood orange one, since I had it on hand.I stayed for a glass of refreshing Sauvignon Blanc on the sunny terrace with picturesque views of the mountains and vineyards. Don't you like the look of the orange umbrellas?
Meyer Lemon Olive Oil Cake By: Feed by Round Pond Ingredients 3 large eggs, beaten 2 cups granulated sugar 12 ounces Round Pond Meyer Lemon Olive Oil (1 370ml bottle) 1-1/4 cups milk 1/4 cup fresh orange juice 2 cups all-purpose flour ½ tsp baking soda ½ tsp baking powder 1 tsp kosher salt 1 cup almond meal Powdered sugar, for garnish Directions In a large bowl, whisk together the eggs, sugar, Round Pond Meyer Lemon Olive Oil, milk and orange juice. Sift together the flour, baking soda, baking powder, and salt. Mix the dry mixture into the wet mixture. Whisk until well blended. Fold in the almond meal. Pour the mixture into a buttered 10″ cake pan. Bake at 350 degrees for 1 hour. Place on a rack to cool. Run a knife around the edges and place it on a plate. Sprinkle with powdered sugar and serve. Round Pond is a winery, olive mill and kitchen garden that offers the quintessential Napa Valley experience: good food and good wine.