A Holiday Recipe + New Subscriptions
by Oracle Oil Admin·
ORACLE’S HOLIDAY “PORTOKALOPITA”
GLUTEN-FREE GREEK BLOOD ORANGE CAKE
Adapted from recipes by Bella Karragiannidis and Epicurious
For the cake:
• 3 eggs
• 1 teaspoon orange zest
• 1 vanilla bean, seeds scraped
• ½ cup gluten free polenta
• 1 cup gluten free all purpose flour
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons cinnamon powder
• ¼ teaspoon cloves, powder
• 1/2 cup Greek yogurt
• ½ cup honey
• ½ cup fresh squeezed blood oranges
• 1 stick cinnamon
• 1 sliced blood orange for topping
For the syrup:
• 1 cup honey
• ½ cup water
• Juice of 1 blood orange
• 1 cinnamon stick
• 1 vanilla bean pod (reserved after removing vanilla beans)
Preheat oven at 350° F. Line an 8×8 inch baking pan (or a loaf pan) with parchment paper and set aside. In a medium bowl combine polenta, flour, baking powder and spices. Set aside.
In a medium bowl, beat olive oil and honey until creamy using a hand mixer or whisk. Add orange zest, vanilla extract and eggs. Beat until well incorporated.
Gradually add dry ingredients and beat until well incorporated.
Pour mixture into the paper-lined pan and bake for 40-45 minutes. To make sure cake is done, use the toothpick test: insert a toothpick and when it comes out clean, with just few to none cake crumbs, your cake is done. Let cake cool for ten minutes.
Prepare the syrup. In a small sauce pan, add all ingredients and let them simmer on a low-medium heat for 4-5 minutes. Remove orange slices and cinnamon stick. Pour cooled syrup over cake.
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