Orange and olive oil cake

Here’s a challenge for you. If you made the orange cake featured recently in the News, here’s another - almost the same - from another writer on the Cooks Column team.  Have a go at this recipe and tell us which one you preferred. You might even like to drop a few samples into the News office and we could join you in a taste test! 

Orange and olive oil cake

A lovely moist cake to use up some local oranges. I used Lisadurne Gold Oil. A lighter olive oil is preferred.

Ingredients  

200gm caster sugar 

3x large eggs

180 ml butter milk

1x medium orange finely zested 

60 ml fresh orange juice 

1x tsp vanilla extract 

1x tsp baking soda

250grm self raising flour

178 mls good olive oil  (light flavour)

Glaze

60 gm caster sugar 

60 ml fresh orange juice

Method

Preheat oven 200º degrees. Grease and line a 9” springform pan.

1 Combine sugar and eggs, whisk well until light and frothy

2 Add buttermilk, zest, orange juice, vanilla extract, baking powder

Whisk well until combined.

3 Add flour and whisk until combined - a few lumps are ok

4 Add olive oil. It may separate at first, but mix until smooth

5 Pour mix into pan, transfer to oven. Bake 35-45 minutes until golden brown. If browning too quickly lightly cover cake with some foil 

6 Cool in pan for ten minutes, then invert cake onto cooling racks set up over a plate to catch glaze drips.

Glaze method

While cake is cooling, combine sugar and orange juice mix until smooth.

With a pastry brush gently pat and brush the cake all over until glaze is used up.

Allow to cool, sprinkle with sugar and serve with cream or yoghurt.

Bon appetite.

 Pauline