Preheat oven to 350 degrees. Grease a 9 inch round cake pan. Mix together your
dry ingredients in a large bowl: Flour, baking powder, baking soda, salt, and sugar.
Juice a 1/3 of fresh orange juice and reserve the zest of these oranges for your
citrus frosting. Mix the juice with remaining wet ingredients: Eggs, plain yoghurt,
folding in the olive oil last. Combine your wet and dry ingredients and pour into
your cake pan and place in the oven for 55 mins until cooked in the center.
After your cake has cooled, use a mixer to whisk together the ingredients for your
frosting. Use a spatula knife to spread the frosting on top, and decorate with
kumquats, mandarin leaves, or other foliage.
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Chef Genee Habansky, owner of Herbaceous Catering Co., started her professional career studying at the Natural Gourmet Institute, a school that focuses on vegetarian, vegan, healthful and healing cuisine. Launching Herbaceous Catering in 2014, Genee sources most of her ingredients from local Connecticut farms and local artisans. As a collaboration between Ayr Barns and Herbaceous Catering, Genee has created dishes that are ambitious, imaginative, aesthetically pleasing... and of course, delicious!