Blueberry-Orange Brunch Cake with Agave and Pistachios

• oranges, peeled↗2
• Wholesome!® organic blue agave↗0.25 cup
• granulated sugar↗1 cup
• eggs↗3
• olive oil↗1 cup
• flour↗2.5 cup
• baking powder↗0.5 teaspoon
• baking soda↗0.25 teaspoon
• salt↗0.5 teaspoon
• pint of heavy whipping cream1 pint
• Wholesome!® organic blue agave↗0.25 cup
• blueberries, pistachios and extra agave for garnish↗

Step-by-step instructions

1. 1

   PREPARATION: Preheat the oven to 325°F. Line two round pans 8 or 9 inches in diameter with non‑stick spray or parchment paper on the bottom (I cut my pan into a circle so it fits exactly).

2. 2

   ORANGE MIX: Place the oranges and agave in a food processor and pulse briefly until a soft, juicy puree forms. Set aside.

3. 3

   CAKE: Beat the sugar, eggs and olive oil with a whisk until smooth. Add the orange‑agave mixture and stir. Add the flour, leavening agent, baking soda and salt, mixing only until combined. Pour the batter into the prepared pans and gently tap the pan bottoms on the counter to release bubbles. Bake 35‑45 minutes, or until the top springs back. Let the cake cool to room temperature so the whipped‑cream layers don’t melt.

4. 4

   WHIPPED CREAM: Using an electric mixer, whip the thick cream until light and fluffy. Gently fold in the agave. Spread the whipped cream over the top of the first layer, keeping it near the centre to avoid spilling. Place the second layer on top and cover with another layer of whipped cream. Garnish with blueberries, pistachios and additional agave.