Olive oil and orange cake
You can get fantastic results by using oils in cakes – and this
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Ingredients (Serves 8-10)
Remove from water and leave to cool.
Cut the orange in half, discard the pips and put the skin and pulp in a food processor. Cut the lemon in half and discard the pips and pulp. Whizz the skin and the orange to a purée. Set aside.
Preheat the oven to 180°C, 350°F, Gas 4. Beat the olive oil, sugar and eggs together until fluffy. Stir in the almonds and baking powder. Add the puréed fruit and stir until thoroughly mixed. Spoon into the tin and bake for 50-60 minutes, or until golden and risen. Cool. Dust with the sugar. Serve with berries.
- 1 large unwaxed orange, washed
- 1 large unwaxed lemon, washed
- 100ml/4fl oz fruity extra virgin olive oil
- 175g/6oz caster sugar
- 4 eggs
- 175g/6oz ground almonds
- 2 tsp baking powder
- Icing sugar to dust
- Summer berries to serve
Remove from water and leave to cool.
Cut the orange in half, discard the pips and put the skin and pulp in a food processor. Cut the lemon in half and discard the pips and pulp. Whizz the skin and the orange to a purée. Set aside.
Preheat the oven to 180°C, 350°F, Gas 4. Beat the olive oil, sugar and eggs together until fluffy. Stir in the almonds and baking powder. Add the puréed fruit and stir until thoroughly mixed. Spoon into the tin and bake for 50-60 minutes, or until golden and risen. Cool. Dust with the sugar. Serve with berries.
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