FutureRoots_Book_2026_web - Flipbook - Page 78
COOKING WITH THE SEASONS
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earning to cook with what is in season will help you to make the most out of local food
and minimize the number of items purchased from distant suppliers. Cooking with the
seasons is all about flexibility and the spontaneity of working with what’s available. For
a bit of inspiration, we asked our team member and chef, Lyndsey Mason, to share a favorite
bake with us. No matter what time of year it is, use the seasonal eating chart on page 36 to
discover available ingredients.
ORANGE OLIVE OIL CAKE
SOURCES: Hillside Grain flour, Vogel Farms eggs, Cloverleaf whole milk, River Road Farms
oranges, frozen Waterwheel Gardens blackberries (for compote garnish)
INGREDIENTS: (ONE CAKE SERVES 8-10)
2 cups all purpose flour
1 3/4 cups sugar
1 1/2 tsp kosher salt
1
/2 tsp baking powder
1
/2 tsp baking soda
1 1/3 cup extra virgin olive oil
1 1/4 cup plain almond milk or whole milk
3 eggs (room temperature)
1 1/2 Tbl orange zest
1
/4 cup orange juice
1
/4 cup Grand Marnier
DIRECTIONS:
1. Preheat oven to 350°F.
2. Line a half sheet pan with parchment paper. Line one 9-inch springform baking pan with
parchment paper and grease with cooking spray or olive oil. Wrap the bottom of the springform pan tightly with foil.
3. In a large mixing bowl mix together dry ingredients. In a separate bowl mix wet ingredients,
adding Grand Marnier last.
4. Add dry ingredients to the bowl of wet ingredients and whisk until combined (batter will be thin).
5. Pour batter into the prepared baking pan and cook on the middle rack for 45 minutes to 1
hour or until a cake tester comes out clean. Cool for 30 minutes.
6. Remove from the pan by running a paring knife around the edges of the cake and transfer to
a cardboard cake round or plate. Continue to cool cake for 1 hour before slicing.
7. Before slicing, peel parchment round from bottom of cake. Cut cake into 8-10 slices. Cake can
be served room temperature or cold. Wrap leftovers in plastic and refrigerate.
Serving suggestions: whipped cream or vanilla ice cream with a berry compote.
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