🌍 Mediterranean recipesDessert
Orange and Olive Oil Cake
By Groceree
Also known as Olive Oil Orange Cake
A tender, fragrant cake made with extra virgin olive oil instead of butter and a whole blended orange, soaked while warm in orange syrup. Stays moist for days and needs no icing.
Last updated
- Servings
- 10 servings
- Prep
- 15 min
- Cook
- 45 min
- Total
- 2 h
Ingredients
oranges2
eggs3
caster sugar250 g
extra virgin olive oil150 ml
plain flour200 g
ground almonds50 g
baking powder2 tsp
salt1 pinch
Instructions
- 01
Heat the oven to 180°C and brush a 23 cm springform tin with a little of the , then line it.
- 02
Cut one into chunks, remove any pips, and blend with its peel until smooth.
- 03
Whisk the and 200 g for 3 minutes until pale, then slowly whisk in the mild, fruity and the purée.
- 04
Fold in the , , and .
- 05
Pour into the tin and bake for 40 to 45 minutes until golden and a skewer comes out clean.
- 06
Meanwhile, squeeze the second and simmer its juice with 50 g for 3 minutes. Prick the warm cake all over and spoon the syrup over.
- 07
Cool in the tin for about 1 hour before slicing.
Notes
- Use a mild, fruity olive oil; a peppery one can taste harsh in a cake.
- Blending the whole orange, peel and all, gives a deep, slightly bitter citrus flavour.
- It improves on the second day and keeps for 4 or 5 days in a tin.
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 5 g
- Carbs
- 42 g
- Fat
- 19 g
Estimated from the ingredients.
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