Orange and Olive Oil Cake
Josh Ball
Rated 5.0 stars by 2 users
Category
Dessert
Cuisine
Italian
Servings
8
Citrus fruits are one of the most discarded fruits or veggies with 50% never leaving the farm!@therese.spoon has made us a delightful Orange and Olive Oil cake to use up all those perfectly imperfect oranges.
Ingredients
- 1 tbsp freshly grated orange zest
- 1 tbsp fresh orange juice
- 2 small eggs at room temperature
- 150 g caster sugar
- 125 g all-purpose flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 125 ml olive oil
- 150 ml milk, at room temperature
- 2 tbsp flaked almonds
Directions
Pre-heat the oven to 190*C. Line your springform cake pans with parchment paper on the base + sides
Sift together the flour, salt, baking powder & baking soda, whisk to combine & set aside.
In the bowl of a stand mixer, add the eggs, sugar & orange zest. Mix on high for 5 minutes until thick & fluffy. Slowly drizzle in the olive oil and mix until it’s incorporated, then reduce the speed to low and slowly add the milk & orange juice. Add the flour mixture gradually and mix until everything is just combined- you’ll want to avoid over-mixing it here.
Pour the batter into the prepared pans, sprinkle with flaked almonds, and bake for 30-35 minutes (you’ll need to add an extra 10 minutes if baking one larger cake). The cake is done when the almonds are lightly golden and a skewer inserted into the centre comes out clean. You may need to loosely lay a piece of foil over the top if it is browning too quickly.
Remove the cakes from the oven and leave to cool for 10 minutes, before gently removing the cake from the pan. Cool completely on a baking rack before serving.
