This Blueberry Orange Brunch Cake with Agave and Pistachios is a delightful treat that’s perfect for a weekend brunch or any time you want a burst of fresh, vibrant flavors.
INGREDIENTS
For the Cake:
- 2 oranges, peeled
- ¼ cup Wholesome!® Organic Blue Agave
- 1 cup granulated sugar
- 3 eggs
- 1 cup olive oil
- 2 ½ cups flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
For the Whipped Cream and Toppings:
- 1 pint heavy whipping cream
- ¼ cup Wholesome!® Organic Blue Agave
- Blueberries, pistachios, and additional agave for garnish
INSTRUCTIONS
- Preheat & Prep: Preheat the oven to 325°F. Grease two 8- or 9-inch round cake pans and line the bottoms with parchment paper.
- Make the Orange Mixture: In a food processor, blend the peeled oranges with agave until a pulpy juice forms. Set aside.
- Prepare the Cake Batter: Whisk together the sugar, eggs, and olive oil until well combined. Stir in the orange mixture. Add the flour, baking powder, baking soda, and salt, mixing until just incorporated.
- Bake: Divide the batter evenly between the prepared pans. Tap the pans gently on the counter to remove air bubbles. Bake for 35-45 minutes, or until the tops spring back when lightly pressed. Let the cakes cool completely.
- Make the Whipped Cream: Using an electric mixer, beat the heavy whipping cream until light and fluffy. Fold in the agave.
- Assemble: Spread whipped cream on top of the first cake layer, keeping it near the center to prevent overflow. Place the second cake on top and spread another layer of whipped cream.
- Garnish & Serve: Top with blueberries, pistachios, and a drizzle of agave.
OPTIONAL STEP FOR EXTRA MOISTURE
Simmer fresh orange juice until thickened, whisk in a little agave, then poke holes in the baked cakes and drizzle the syrup over them before frosting.
Storage Tip: This cake tastes even better when refrigerated, especially if soaked with the orange syrup. Enjoy!
