DIRECTIONS:

Preheat the oven to 325°F. Line two 8 or 9-inch round cake pan with non-stick spray or parchment paper on the bottom (I cut mine to a circle so it would fit right in there).

ORANGE MIXTURE

Place the oranges and agave in a food processor and pulse until a pulpy juice forms. Set aside.

CAKE

Step 1
Whisk the sugar, eggs, and olive oil and mix until incorporated.

Step 2
Stir in the orange juice mixture.

Step 3
Add the flour, baking powder, baking soda, and salt and stir until just combined.

Step 4
Transfer batter the prepared cake pans and gently knock the bottom of the pan on the counter to eliminate bubbles in the batter.

Step 5
Bake for 35-45 minutes or until the tops spring back. Let the cake cool to room temperature to avoid melting your whipped cream layers.

WHIPPED CREAM

Step 1
Using an electric mixer, beat the heavy whipping cream until light and fluffy.

Step 2
Fold in the agave.

Step 3
Spread whipped cream on top of the first cake, staying close to the center so you don’t get whipped cream overflow. Then gently place the second cake on top, and top with another layer of whipped cream.

Step 4
Cover with blueberries, pistachios, and agave.

Notes:
I also took the juice of a few oranges and simmered it down into a thick syrup, whisked with a tiny bit of agave, and poked holes in the finished cakes and poured my “orange syrup” over the cakes. Makes it extra moist and amazing. Totally worth the addition of one extra step between baking and frosting.

In general, I like this cake refrigerated! Especially once it’s had a soaking of orange syrup if you decide to go Next Level with the whole thing.

Yield: 12 servings