Orange Olive Oil Cake
A light and delicious cake with a fine crumb that will become a regular on your list of treats
Servings: 8
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 3/4 cup extra virgin olive oil
- 1/2 cup orange juice
- zest of 1 orange
- 1/2 cup milk
- 2 cups cake wheat or all purpose flour
- 2 tsp baking powder
- 3 tbsp granulated sugar for sprinkling on top
Instructions
- Preheat oven to 180 degrees Celsius. Line a 22cm springform pan with baking paper and cover the outside with some foil. Set aside
- Beat the eggs and sugar, using an electric mixer, until light in colour and triples in volume, at least 5 minutes
- Mix in the orange zest and olive oil. Add the flour, baking powder, orange juice and milk and mix just until combined
- Pour the batter into the springform pan. Sprinkle the 3 tablespoon sugar on top and bake at 180 degrees Celsius for 35 minutes or until a toothpick inserted in the centre comes out clean
- Allow to cool in the pan for at least 10 minutes before removing from the pan. Cool further on a cooling rack
Notes
- I used Extra Virgin olive oil for this cake but any good quality olive oil can work
- If you are sprinkling the sugar on top of the cake you will need a springform pan or it will become a disaster when removing the cake from the pan
- You can leave out the sprinkling of sugar should you not have a springform pan and use a normal cake pan