Orange Olive Oil Cake

Orange Olive Oil Cake

Yield 1 x 8” Round Cake , serves 8-10

Pre- heat your oven  to 160*

Generously line an 8” Round Cake Tin or 1 x standard loaf tin with unbleached baking paper, line the tin so that the paper over hangs  the sides of the tin to allow for easy removal when baked . 

 

2-3 Oranges

2 eggs

144g Olive Oil 

1 C Greek Yoghurt 

1 and 1/4 C Self Raising Flour or SR Gluten Free Flour 

150g Caster Sugar 

1 pinch of salt 

A Sprinkling of roughly Chopped Pistachios 

Fresh Sage Leaves (optional) 

 

 

Zest one of the oranges and squeeze 3.5 TBLSP worth of orange juice into a medium sized bowl with the zest, careful not to add the pips, use a sieve if necessary. 

 

Add all the ingredients bar the flour, whisk until smooth . Add the flour and whisk briefly but vigorously until the lumps just disappear. Pour into your lined tin and bake for approximately 25-35 minutes, turning the tin half way mid bake time. Using a metal skewer or knife check the cake in the very centre to ensure it is fully baked. 

 

Once baked lift the cake immediately from the tin onto a plate and let cool completely, or if your in a hurry cool the cake in the fridge upside down so the base cools faster. 

 

In a small bowl add 1.5 C sieved icing sugar and add freshly squeezed orange juice until you have an icing as thick or thin as you wish. 

 

Pour the icing onto the cake starting from the middle and smear the icing towards the edges in a circular motion until the icing just reaches the edges of the cake. Sprinkle with the chopped pisctachios and scatter with fresh sage leaves (optional)  add

an edible flower for example rose petals/pansys/ violas / nasturtiums. 

 

Store up to 4-5 days in a sealed tin, or longer in the fridge but bring back to room temperature before serving. 

 

For a special occasion Serve with labna /  greek yoghurt / drizzle of olive oil / toasted nuts and / or honey. 

 

* equally delicious made with lemons instead of oranges *