Prepare angel food cake as directed. Slice, brush with olive oil and grill lightly.
Toss berries with balsamic vinegar and place on top of cake slice.
Optional: a dollop of whip topping, drizzle of balsamic vinegar and a mint leaf
Preheat oven to 350ºF. Grease and flour 2 loaf pans or line with parchment. Mix flour, baking powder and salt thoroughly in a large bowl and sift together. Set aside.
In the bowl of a stand mixer, using the whisk attachment, beat the sugar, lemon olive oil, lemon zest and vanilla on high speed until well blended. Add the eggs one at a time, beating well after each addition. Beat for 3-5 minutes until mixture is thick and pale yellow. In a small bowl, combine the soy milk and sour cream. Stop the mixer and pour in half of the soy milk mixture. Beat until blended. Repeat with half of the flour, followed by the remaining soy milk mixture and remaining flour. Scrape the batter into two loaf pans. Bake for 50-60 minutes or until a skewer comes out clean. Cool pans on a rack, adding glaze while cake is still warm.
Glaze
Combine all three ingredients. Add more powdered sugar if the glaze is too runny. While pound cake is cooling on the rack, drizzle the glaze on top of cake while it’s still warm.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores
