BETA
Orange & Olive Oil Cake
A simple golden cake with fresh orange zest and a tender olive-oil crumb. Slice it plain and let the citrus do the work.
65 minutes · Easy · 8 servings
Also allow: Plus 45 minutes cooling
Original house recipe · Not yet kitchen-tested
Ingredients
- All purpose flour220 g
- Sugar150 g
- Egg3 whole
- Olive oil100 ml
- Orange2 large
- Baking powder2 tsp
- Salt0.25 tsp
Quantities describe recipe usage, not package sizes.
Allergen notes
Wheat and egg.
Method
Prepare the tin and citrus
Heat the oven to 175°C (350°F). Brush a 20 cm round cake tin with 1 tsp of the measured oil and line the base with baking parchment. Wash the oranges, finely grate the zest from one and squeeze both large oranges. Measure 150 ml juice for the cake; reserve any extra juice and the second orange’s zest for another use.
Make the batter
Whisk the eggs and sugar in a large bowl for 2 minutes until slightly thickened and foamy. Slowly whisk in the remaining oil, followed by the measured juice and orange zest. In a separate bowl, mix the flour, baking powder and salt. Fold the dry mixture into the wet mixture just until no dry flour remains.
Bake until set
Pour into the prepared tin and smooth the top. Bake on the middle rack for 35–45 minutes, until golden, springy in the centre and a skewer inserted into the middle comes out without wet batter. If the top colours too quickly, cover loosely with foil for the final part of baking.
Cool before slicing
Rest in the tin for 15 minutes, then loosen the edges and turn onto a rack. Peel off the parchment and let cool for another 30 minutes before slicing into eight wedges; the cooling time is additional to the stated preparation and baking time. Store the cooled cake well wrapped at room temperature for up to 2 days.
Choose a mild, fresh-tasting olive oil. Strongly bitter oil will remain noticeable in the finished cake.
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