BAKERY

A super simple *healthier* dairy free whole wheat blood orange pound cake base with the prettiest blood orange infused olive oil, a dash of brown sugar bourbon, and a little dairy free ricotta for good measure.

Laconiko was named the #2 top Society of the World, the #1 top Society in Greece, as well as #43 Extra Virgin Olive Oil of the Year In 2020, by the World Ranking System.

Ingredients • Bourbon/Blood Orange Syrup

• 2 Tbs brown sugar bourbon

• 1 Tbs Laconiko blood orange infused olive oil

• 1 Tbs water

• 1 Tbs blood orange juice

• 2 tsp sugar

LINK TO EASY CONVERSION CHART

Ingredients • Pound Cake

• 1 cup whole wheat pastry flour

• 1/2 tsp cinnamon

• 1 1/4 tsp baking powder

• 1/4 cup Laconiko blood orange olive oil

• 4 Tbs plant based butter melted

• 2 Tbs brown sugar bourbon

• 3 eggs

• 1/3 cup dairy free Ricotta (you can use regular ricotta or substitute with sour cream)

• 1 Tbs fresh squeezed blood orange juice

• 1/2 tsp vanilla

• 1 Tbs blood orange zest

• [Thinly-sliced blood orange, if using for garnish]

• 1 cup granulated sugar of choice (I used raw cane sugar)

Editor’s Note:

Can you imagine how incredibly beautiful, delicious and impressive this will be for your most health conscious – or ANY – guests? Perhaps also tried sliced, and lightly grilled on a chilly morning, served with a cup of citrus tea and honey. . . always mindful of the total body joy of eating well.

The Laconiko estate enjoys a cool Mediterranean Sea breeze and nine months of abundant sunshine. As part of a designated Natura 2000 site, it is protected from environmental contaminants and pollutants. The Pierrakos family and their team go even farther to safeguard both this precious natural habitat and their all-natural olive oil by implementing organic farming practices.

Method 1 Cake

Cake:

Heat oven to 350º F.

Line a 9x5 loaf pan with parchment paper and spray with oil.

Whisk the flour, baking powder, and cinnamon together, set aside.

In a large bowl, rub the sugar and orange zest together with your hands until the sugar is moist and fragrant with the orange.

Whisk in the eggs, orange juice and vanilla until blended then whisk in the ricotta and bourbon.

Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 2 parts- stirring gently until the batter is smooth. Fold in the melted butter and oil until completely combined.

Bake the cake:

Pour batter into the prepared pan and smooth the top. Bake 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

After 30 minutes in the oven, check the cake for color. If it looks like it is browning too quickly, loosely cover with aluminum foil. * we covered ours after 30 min*

Garnish:

Syrup:

As soon as the cake goes into the oven, stir the water, oil, orange juice and sugar in a small saucepan over medium heat until the sugar melts, then bring to a boil. Remove the pan from the heat.

Stir in the bourbon. Transfer syrup to a heatproof bowl or cup and let cool.

FINISH:

When the cake is done, Using a toothpick or thin skewer, poke holes all over the cake. Brush the cake with the syrup. Do this slowly so the cake has a chance to absorb the syrup.

Cool the cake to room temperature. Garnish, or just slice and serve as is.

Healthy Hint:

Laconiko produces a single estate olive oil made from just one type of especially nutritious olives: GMO-free Koroneiki olives that are famous for their high polyphenol content. This is important because polyphenols are antioxidant and antiinflammatory compounds also associated with neuroprotective benefits.

If you don’t have access to dairy-free ricotta, and do not want to replace with ricotta, try whipped coconut cream. A dollop of thick, cold Greek yogurt also works here. For a fresh flash of green, add sprigs of mint.

Laconiko’s estate olives are always hand-picked, with their oil extracted within four hours. Prompt treatment and precise harvesting practices ensure an award-winning flavor and a quality that surpasses all standards set by the International Olive Council

By Pat Friedman

**“In New York State, our competitive spirit is a big part of who we are – and few places is it more evident than at the Fair. Each year, thousands of participants cater to their competitive side by entering in competitions spanning a full range of categories including fine arts, photography, livestock and more. From . . . poultry to blue-ribbon cattle to antique tractors, the Fair hosts competitions for nearly every interest and age group.” (See more about Competitions at The Great New York State Fair website.)

Funnel cakes and corn dogs, sausages and fries . . these are the longtime favorite but ULTRA-FATTENING fastfoods that are traditionally found in abundance at the annual, great State Fairs across the U.S. and other countries in late summer/early fall. But now there’s a catastrophic epidemic of obesity. This has resulted in healthier foods being served up in the stalwart little snack-shacks, which dot the huge acres of land used for these captivating farm and family fun festivals.

Editor’s Note

People are reading this magazine on every continent across the world. So this Editor never assumes that a distant reader has seen or tasted some of the contents found inside our stunning pages. That’s part of the magic of Life Recipe Magazine!

Don’t let the glitz and glam of the sparkles and lights fool you. At the core of State Fairs remains the longstanding FARM element. You’ll see prize-winning farmyard animals (sometimes an area where you can feed and pet the baby goats – and official horse races), gigantic gourds and pumpkins, antique farming tools, along with competitions that date WAY back**, and if you’re lucky you’ll engage with people dressed in character who decorate and authentically re-live scenes from the times of our native people.

Healthy Hint:

there is SO much to see and do at the fair that you can avoid buying too much food altogether. Bring a big water bottle and an apple, a bag of nuts or seeds to carry you over. You’ll get exercise walking the grounds, too, not to mention the great distance you’ll trek to get back to your car in the distant fields, if you can find it!

Yep, Vegetarian, Vegan, Gluten-Free, Keto, Whole Foods, and other healthier, delicious eats can still be found at the State Fair. . . if you look

To name a few:

• Steamed or grilled corn on the cob

• Farm-raised turkey legs, roasted and eaten whole, from the bone

• Kabobs and other smoked or grilled meats & veggies (sometimes fish)

• Sweet potato fries

• Roasted peanuts

• Popcorn

• Nachos & fajitas

• Salads

• Fresh juices & fruit sticks

• Smoothies

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