6 egg whites
2 cups white sugar
1 cup Saint Sebastian Bay Extra Virgin Olive Oil
2 tsp all-purpose flour
1 tsp baking soda
1 tsp salt
¾ tsp ground cinnamon
¾ tsp ground cloves
1 cup buttermilk
1 cup chopped cranberries
1
Preheat oven to 175 °C.
2
Spray a 20 cm Bundt pan with cooking spray and dust with flour.
3
In a bowl, beat the egg whites until stiff.Beat in the sugar until fluffy.
4
Mix in the olive oil.
5
In a separate bowl, mix the flour, baking soda, salt, cinnamon, and cloves.
6
Alternately mix the egg white mixture and the buttermilk into the flour mixture until smooth.
7
Fold in the cranberries.
8
Transfer the mixture to the prepared Bundt pan.
9
Bake for 1 hour in the preheated oven, until a knife inserted in the cake comes out clean.
Ingredients
6 egg whites
2 cups white sugar
1 cup Saint Sebastian Bay Extra Virgin Olive Oil
2 tsp all-purpose flour
1 tsp baking soda
1 tsp salt
¾ tsp ground cinnamon
¾ tsp ground cloves
1 cup buttermilk
1 cup chopped cranberries