Name: Orange & Olive Oil Cake
Prep time: 15 min
Cook time: 45 min
Yield: 6-8
Ingredients: Cake; 3 large eggs; 200 g caster sugar; Zest of 2 oranges; 120 ml fresh orange juice; 125 ml extra virgin olive oil; 225 g plain flour; 1 ½ tsp baking powder; ½ tsp bicarbonate of soda; ¼ tsp fine salt; Orange Syrup; 80 ml fresh orange juice; 2 tbsp caster sugar

Method

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Preheat oven to 170°C fan-forced or 180°C conventional.

Grease and line a 20cm round cake tin.

Place the sugar and orange zest into a large bowl. Rub together with your fingertips until fragrant and slightly damp.

Add the eggs and whisk for 3 to 5 minutes until pale, thick and fluffy.

Slowly drizzle in the olive oil while whisking continuously.

Pour in the orange juice and mix until combined.

In a separate bowl, whisk together the flour, baking powder, bicarbonate of soda and salt.

Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.

Pour into the prepared tin and bake for 40 to 45 minutes, or until a skewer inserted into the centre comes out clean.

Cool in the tin for 10 minutes before transferring to a wire rack.

Syrup

While the cake is baking, gently heat the orange juice and sugar in a small saucepan until the sugar dissolves.

Brush or spoon over the warm cake while it is still slightly hot.

Orange & Olive Oil Cake

A simple, moist orange cake with a soft crumb, bright citrus flavour and a hint of richness from good olive oil. Perfect with coffee, served slightly warm, or eaten straight from the fridge the next day.

Prep Time15m

Cooking Time45m

Total Time1h

Serves6

Ingredients

Cake
3 large eggs
200 g caster sugar
Zest of 2 oranges
120 ml fresh orange juice
125 ml extra virgin olive oil
225 g plain flour
1 ½ tsp baking powder
½ tsp bicarbonate of soda
¼ tsp fine salt
Orange Syrup
80 ml fresh orange juice
2 tbsp caster sugar

Method

Preheat oven to 170°C fan-forced or 180°C conventional.
Grease and line a 20cm round cake tin.
Place the sugar and orange zest into a large bowl. Rub together with your fingertips until fragrant and slightly damp.
Add the eggs and whisk for 3 to 5 minutes until pale, thick and fluffy.
Slowly drizzle in the olive oil while whisking continuously.
Pour in the orange juice and mix until combined.
In a separate bowl, whisk together the flour, baking powder, bicarbonate of soda and salt.
Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Pour into the prepared tin and bake for 40 to 45 minutes, or until a skewer inserted into the centre comes out clean.
Cool in the tin for 10 minutes before transferring to a wire rack.
Syrup
While the cake is baking, gently heat the orange juice and sugar in a small saucepan until the sugar dissolves.
Brush or spoon over the warm cake while it is still slightly hot.