Shop Olive Oils
Shop Balsamic Vinegars
Volant's first and only olive Oil & Vinegar shop.
located at 600 main street; in Knockin' Noggin Cidery
Recipe Of The Week:
Blood Orange Olive Oil Upside Down Cake
Blood Orange Olive Oil from Liquid Fusions
Extra Virgin Olive Oil from Liquid Fusions
Pairs with Concord from Knockin' Noggin'
● 1/3 cup light
● 1 tablespoon water
● 2 blood oranges, divided
● 3/4 cup sugar
● 1/3 cup plain yogurt
● 2 eggs
● 2 tablespoons Liquid Fusions extra-virgin olive oil
● 1 tablespoon Liquid Fusions Blood Orange olive oil
● 1 1/3 cups all-purpose flour
● 1 teaspoon baking powder Spread this thinly and
evenly onto the base of the cake pan and set aside.
● 1/4 teaspoon baking soda
● Pinch of salt
1 Preheat the oven to 350 degrees F. Grease a round loose-bottomed
9-inch cake pan with cooking spray and line the bottom with parchment
2 In a small bowl, mix the brown sugar and water to make a thick paste.
3 Zest 1 orange and add this to a large bowl with the superfine sugar.
Rub the zest into the sugar with your fingertips until the zest is evenly
distributed. Set aside.
4 Slice both oranges as thinly as you can with the skin on and arrange
the slices on top of the brown sugar base in the cake pan. You can cut
some of the slices in half to create a different pattern and to fill in all the
5 Add the yogurt to the bowl with the superfine sugar and whisk briefly
to combine. Whisk in the eggs and olive oil. Stir in the flour, baking
powder, baking soda and salt until smooth. Gently pour the batter on top
of the orange slices, being careful not to disturb the oranges underneath
6 Bake for 30 to 35 minutes, or until the sponge is firm to the touch and
golden brown. Leave the cake in its pan to cool completely before
attempting to turn it upside down.