Orange and Olive Oil Cake

By Director – Josh Ball ·  · 2 min read

Orange and Olive Oil cake

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. 
Course Dessert
Cuisine Italian
Servings 8 slices


  • 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


  • 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.

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TOMATO GALETTEBy Director - Josh Ball · Last updated Friday, 23 Feb 2024 · 3 min readCheck out all of our posts! << Back to blog

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