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Nutrition Facts
Serving Size 108 g
(Approx. 8 Servings)
Amount Per Serving
Calories 320 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 125 mg 5%
Total Carbohydrate 56 g 19%
Dietary Fiber 1 g 4%
Sugars 30 g
Protein 5 g
Vitamin A 2% Iron 2%
Vitamin C 20% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Bertolli Honeyorange Cake
Prep Time
25 minutes
Cook Time
40 minutes
Total Time
1 h 5 m
8  People


Recipe makes 8 Servings

2/3 cup(s) large navel orange, juiced
1/2 cup(s) Hill Country Fare Honey, heated
1/4 cup(s) Extra Light Tasting Olive Oil
2 H-E-B Large Grade A Eggs, separated
1 Tsp large navel orange, finely grated
1 2/3 cup(s) H-E-B Baker's Scoop All Purpose Flour, sifted
1/2 cup(s) H-E-B Cane Sugar
1/2 Tsp H-E-B Baking Powder
1/2 Tsp Hill Country Fare Baking Soda
1/2 Tsp H-E-B Powdered Sugar
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Preheat oven to 350°F.
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 powdered sugar.
To serve, cut into wedges and garnish, if desired, with peeled orange wedges and whipped cream.



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