Orange and olive oil cake
With oranges aplenty, this is a lovely citrus dessert cake.
Ingredients
1 tbsp freshly grated orange zest
1 tbsp fresh orange juice
2 small eggs at room temperature
150 g caster sugar
125 g plain 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
Method
Pre-heat oven to 190*C. Line your springform cake pans.
Sift together the flour, salt, baking powder and baking soda, whisk to combine and set aside.
In the bowl of a stand mixer, add the eggs, sugar and orange zest. Mix on high for five minutes until thick and fluffy. Slowly drizzle in the olive oil and mix until it’s incorporated, then reduce the speed to low and slowly add the milk and 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 ten 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.
Remove the cakes from the oven and leave to cool for ten minutes. Cool completely on a baking rack before serving with Greek yoghurt.
Lovely dessert!
Seasonal Kitchen
