Mandarin Olive Oil Cake Topped with Unsweetend Coconut


Mandarin Olive oil cake topped with coconut.

The Pacific Northwest is known for it dreary weather, I make this cake to liven up the menu and add a lovely tropical/Italian twist to the end of dinner. It's healthy too, so I can tell myself it's okay to have an extra large piece the next morning at work.


 1 cup Emmer flour

 1/2 cup of all purpose flour
1/2 teaspoon baking powder

 1/4 teaspoon of fine sea salt
3 large eggs, separated
3/4 cup super fine sugar
(I like it on the less sweet side)
1/2 cup non-fat or low-fat buttermilk
1/2 cup Etruria Mandarin Olive Oil
1 cup unsweetened macaroon cut coconut


1. Heat oven to 350°. 1.Spray 8" spring form pan with cooking spray.
2.Whisk flour, baking soda, baking powder, and salt in a large bowl. Make a well in the center.
3.Separate eggs into two bowls.  Beat egg whites on high for 3 minutes until they form stiff white peaks.
4.Beat egg yolks, sugar, buttermilk, and mandarin olive oil
5.Pour egg yolk mixture into well of flour and combine, mixing gently but until it is blended.
6.Fold in gently the egg white mixture.
7.Pour into spring form pan and bake for 25-28 minutes (mine required 28).
8.Let cool for 5 minutes and then remove from the pan and let cool on a wire rack. Top with coconut
9.Serve warm or cool.

serves 6-8