- Editorial
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- Flamingo Estate Pop-Up
The champion of “radical pleasure” shares the philosophy behind his brand of garden-grown products and how his Bloomingdale’s partnership came to life.
Nutrient-rich products bring ritual back to the everyday.
Delectable treats from trusted farmers for cooking meals filled with love.
The garden’s most intoxicating aromas, to slow down and transport.
Use your Heritage Extra Virgin Olive Oil to create this delicious dessert. Serves 5–6
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup Flamingo Estate Extra
- Virgin Olive Oil
- ½ cup whole milk
- ½ tsp vanilla bean paste
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp kosher salt
- 3 tbsp blood orange juice
- 2 tbsp unsalted butter, melted
- ½ cup powdered sugar
Preheat the oven to 350ºF. Oil and flour an 8-inch round cake pan; line the bottom of the pan with parchment paper. In the bowl of a stand mixer fitted with the whisk attachment, beat eggs and sugar at high speed for 30 seconds. Add oil in a slow, steady stream, beating until combined. Add milk, beating until combined. Reduce mixer speed to low. Beat in vanilla paste. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to wet ingredients, beating until combined, stopping to scrape down sides of bowl. Pour batter into the prepared pan. Bake until a wooden pick inserted in the center comes out clean, 30 to 33 minutes. Let cool in the pan for 5 minutes. Remove from the pan, and let cool completely on a wire rack. Just before serving, brush with olive oil and top each slice with blood orange glaze.
Begin by juicing 2 blood oranges and reserve juice and pulp. Combine all blood orange juice, melted butter, and powdered sugar in a mixing bowl. Mix until all sugar is completely hydrated.
Our pop-up market brings California’s Flamingo Estate to New York, recreating its Spanish-inspired aesthetic with handmade zellige tiles and terrazzo floors by clé tile.