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

Ingredients

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)

Preparation

  1. 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.

  2. 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.

  3. Gradually add dry ingredients and beat until well incorporated.

  4. 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.

  5. 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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