Featured Recipe of the Month

Tarocco Blood Orange Olive Oil Cake
with Blood Orange & Honey Whipped Cream


1 ½ Cup All Purpose Flour
½ Teaspoon Baking Soda
½ Teaspoon Baking Powder
¼ Teaspoon Salt
1 Cup Granulated Sugar
Zest of Two Whole Blood Oranges
3 Blood Oranges Cut in Thin Rounds
2 Large Eggs
¾ Cup of Milk
½ Cup of Vanilla Greek Yogurt
½ Cup Mild Olive Oil (NOT EXTRA VIRGIN)

Blood Orange & Honey Whipped Cream
2 Cups Heavy Whipping Cream
1 ½ Tablespoons Clover Honey
Juice of 1 Blood Orange


Preheat oven to 325F.

Sift together flour, baking soda, baking powder and salt in a large bowl and set aside.

Combine the zest (save a teaspoon for decorating the final product) and sugar in a medium bowl. Mix with your hands to release the natural citrus oils/aroma.

Add wet ingredients to your sugar/zest mixture. Mix until evenly combined.

Slowly mix the wet ingredients into the dry ingredients.

Lightly olive oil the entire inside of the loaf pan (approx. 9x5x3 in). Layer the blood orange rounds at the bottom of the pan in whatever design you like!

Pour the cake mixture directly into the pan over the blood orange pieces.

Bake for 50-60mins.

Let cool/rest before flipping onto surface.

While the loaf is cooling, use hand mixer to whip until soft peaks are formed.

Gradually pour in honey and mix well!

Fold in ¼ of the blood orange juice at a time to ensure the whipped cream does not separate.

Serve a slice with a dollop of the whipped cream and some left over zest for presentation.