SPARKLING REFRESHMENT REDEFINED

Crafted in the USA with naturally sourced ingredients from around the world and B vitamins.

– SPARKLING REFRESHMENT REDEFINED –

Crafted in the USA with naturally sourced ingredients from around the world and B vitamins.


LEMON MINT DIABOLO
OLIVE OIL CAKE

Olive oil cake happens to be one of my favorite desserts! It’s super moist on the inside and perfectly golden with the slightest crunch on the edges…not too sweet and pairs so well with so many different fruit compotes. The mint and lemon flavors leave the palate refreshed and clean. What more could one ask for in a dessert!


INGREDIENTS
for cake
2 eggs
1 cup sugar
3/4 cup olive oil
1/2 cup milk
1/4 cup DIABOLO Mint Lemonade
1 1/4 cup flour
1/4 teaspoon baking soda
1/4 teaspoon salt
9 inch round cake pan

for syrup
1/3 cup Diabolo Mint Lemonade
2 tablespoons sugar

PREPARATION
Spray 9 inch cake pan with non-stick spray. Line with parchment paper. In a large bowl, whisk together eggs and sugar. Add olive oil, milk, and DIABOLO. Sift dry ingredients. Gradually add the dry ingredients to the wet ingredients. Whisky until smooth. Pour into the prepared cake pan. Bake at 350 degrees for 25-35 minutes or until cake tester comes out clean.

When cake is finished allow to cool for 10 minutes.
Combine sugar and Diabolo in a small saucepan. Cook over low heat until the sugar dissolves.
Poke holes in the cake with a toothpick then spoon or brush Diabolo syrup over cake. Let cake cool completely while it absorbs the syrup.
glaze (optional)
1 cup confectioners’ sugar
2 tablespoons fresh lemon juice
pinch of salt

Combine the confectioners’ sugar, lemon juice, and Salk in a bowl, whisking until smooth. Pour glaze over the top of the cooled cake and allow to drizzle down the sides.

LEMON MINT DIABOLO
OLIVE OIL CAKE

Olive oil cake happens to be one of my favorite desserts! It’s super moist on the inside and perfectly golden with the slightest crunch on the edges…not too sweet and pairs so well with so many different fruit compotes. The mint and lemon flavors leave the palate refreshed and clean. What more could one ask for in a dessert!


INGREDIENTS
for cake
2 eggs
1 cup sugar
3/4 cup olive oil
1/2 cup milk
1/4 cup DIABOLO Mint Lemonade
1 1/4 cup flour
1/4 teaspoon baking soda
1/4 teaspoon salt
9 inch round cake pan

for syrup
1/3 cup Diabolo Mint Lemonade
2 tablespoons sugar

PREPARATION
Spray 9 inch cake pan with non-stick spray. Line with parchment paper. In a large bowl, whisk together eggs and sugar. Add olive oil, milk, and DIABOLO. Sift dry ingredients. Gradually add the dry ingredients to the wet ingredients. Whisky until smooth. Pour into the prepared cake pan. Bake at 350 degrees for 25-35 minutes or until cake tester comes out clean.

When cake is finished allow to cool for 10 minutes.
Combine sugar and Diabolo in a small saucepan. Cook over low heat until the sugar dissolves.
Poke holes in the cake with a toothpick then spoon or brush Diabolo syrup over cake. Let cake cool completely while it absorbs the syrup.
glaze (optional)
1 cup confectioners’ sugar
2 tablespoons fresh lemon juice
pinch of salt

Combine the confectioners’ sugar, lemon juice, and Salk in a bowl, whisking until smooth. Pour glaze over the top of the cooled cake and allow to drizzle down the sides.