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Bertolli Honeyorange Cake


Featured in the April 2006 Showtime Magazine


Quick and easy

Quick and easy

Quick and easy

Prep Time:

25 minutes

Cook Time:

40 minutes


8 servings


2/3  cup  Fresh squeezed orange juice

1/2  cup  Honey heated

1/4  cup  Bertolli┬« extra light™ tasting olive oil

2  Large eggs separated

1  teaspoon  Finely grated orange peel

2003-01-02  cups  All-purpose flour sifted

1/2  cup  Granulated sugar

1/2  teaspoon  baking powder

1/2  teaspoon  baking soda confectioners sugar


Preheat oven to 350. Lightly grease and flour bottom and sides of a 9-inch spring-form pan; set aside.

In a medium bowl, blend orange juice, honey, olive oil, egg yolks and orange peel; set aside. In a large bowl, combine flour, granulated sugar, baking powder and baking soda; set aside.

In a small bowl, beat egg whites until soft peaks form. Mix orange juice mixture into flour mixture until blended Gently fold in egg whites. Turn into prepared pan.

Bake 40 minutes or until toothpick inserted in center comes out clean. On wire rack, cool 10 minutes; remove sides from pan and cool completely. Just before serving, sprinkle with confectioners sugar. To serve, cut cut into wedges and garnish, if desired, with peeled orange wedges and whipped cream
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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