Spectrum Culinary Organic Canola Oil Description
- Expeller Pressed
Refined High Heat
Non-GMO Project Verified
Up to 450 F High Heat
Spectrum® Organic Canola Oil is the perfect cooking companion for the delicious masterpieces you are creating in your kitchen. Whether you're making sizzling kung pao, spicy enchiladas or a rouille to finish your seafood stew, it's the right oil to choose. It's neutral flavor, and high heat tolerance complements any culinary creation.
This oil has a high 'smoke point' making it ideal for sautéing at high heat or, because of its neutral flavor, for baking. High Heat up to 450F. Use 10-12 weeks after opening, or refrigerate.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: 63
|Amount Per Serving||% Daily Value|
|Total Fat||14 g||18%|
| Saturated Fat||1 g||4%|
| Trans Fat||0 g|
| Polyunsaturated Fat||4 g|
| Monounsaturated Fat||9 g|
|Total Carbohydrate||0 g||0%|
Other Ingredients: Expeller pressed refined organic canola oil.
Bottled in a facility that produces peanut oil.
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Indian Honey-Coconut Cake
Most South Indian bakeries offer squares of distinctly spiced honey cake, usually topped with a honey glaze, spread with jam and sprinkled with coconut flakes. Make your own at home with this honey cake recipe. Start with a batter including orange juice and orange zest for tang, cardamom for spice, sweetened condensed milk for richness and optional rose water for a floral flair. Pierce the cooled cake with a toothpick all over, and drench with a clover honey syrup. Slather preserves of your choice on top and finish it off with a sprinkling of shredded coconut. Pull out the measuring tape to slice precise squares, or dig in any way you choose!
Indian Honey-Coconut Cake
- 1 can (14 oz.) sweetened condensed milk
- 1/2 cup (118 mL) orange juice
- 1 tsp. orange zest
- 1/2 cup (118 mL) vegetable oil
- 1/2 tsp. (6 g.) vanilla extract
- Optional: 1/8 tsp. rose water
- 1-1/2 cups (204 g.) unbleached white all-purpose flour (spooned and leveled)
- 1/4 tsp. baking soda
- 1-1/2 tsp. (6 g.) baking powder
- 1/4 tsp. fine sea salt
- 1/4 tsp. ground cardamom
Simple Honey Syrup
- 1/2 cup (170 g.) clover honey
- 1/4 cup (59 mL) water
- 1/4 cup (48 g.) sugar
- 2 Tbsp. (15 g.) shredded coconut
- 1/2 cup (154 g.) preserves of choice, warmed
- With oven rack in center of oven, preheat to 350 degrees F. Grease and line square 8-inch baking pan with parchment paper.
- Into medium bowl, sift flour, baking soda, baking powder, salt and cardamom.
- In separate bowl, whisk together orange juice, orange zest, sweetened condensed milk, vegetable oil, and optional rose water until combined.
- Slowly add dry ingredients to wet ingredients, whisking as you go.
- Pour batter into lined baking pan and remove air pockets by tapping on the counter.
- Bake for 35–40 minutes, or until the top is golden and a toothpick inserted comes out clean.
- Let cake cool 10 minutes before running a knife along the edges and releasing the cake.
Honey Syrup and Topping
- In small saucepan on medium-high heat, stir water and sugar with spatula until sugar crystals dissolve. Bring to a simmer and cook 2 minutes. Remove pan from heat and stir in honey. Set aside.
- With toothpick or skewer, prick top of cooled cake all over.
- Slowly pour honey syrup over the cake, using a spoon to spread the syrup as you pour.
- Using a spoon, spread preserves over cake and sprinkle with coconut.
- Using a serrated knife, trim outer ¼-inch of cake. Slice cake into eight 2 x 3.5-inch rectangles and serve.
Grab these ingredients and more at Vitacost.com.