Chef Matt Wilkinson's Drizzle Cake

Chef Matt Wilkinson's Drizzle Cake


For the cake

  • 1 large orange
  • 200g almond meal
  • 120g polenta
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 free range large eggs
  • 225g caster sugar 
  • 225ml Cobram Estate Ultra Premium Picual Extra Virgin Olive Oil

For the drizzle

  • 100g caster sugar
  • 1 orange, juice and zest (or lemon, juice and zest)
  • 2 sprigs rosemary and/or thyme


  1. Place the orange in a pot and completely cover with water. Bring the pot to a boil for 30 minutes then take off the heat and let cool. Once cooled, blitz the orange in a processor until a smooth puree.
  2. Pre heat the oven to 170C. Oil and line the sides and bottom of a 23cm cake tin with baking paper.
  3. In a large bowl mix together the almond meal, polenta, baking powder and ½ tsp of salt.
  4. In a separate bowl, whisk the eggs and sugar until pale and fluffy, then slowly pour in the Cobram Estate Ultra Premium Picual Extra Virgin Olive Oil.
  5. Once the oil is incorporated whisk in the orange puree, then fold in the dry ingredients, combining until you have a smooth batter.
  6. Pour the batter into the cake tin and bake for 55 - 65 minutes, or until a skewer inserted into the middle of the cake comes out clean.
  7. Cool the cake in the tin on a wire rack.
  8. To make the syrup, combine the sugar, juice and zest of an orange and 30ml of water in a pan. Bring to the boil, stirring until the sugar has dissolved. Once dissolved, add the rosemary and thyme. Turn off the heat and infuse for at least 30 mins.
  9. Once cooled, use a skewer to poke holes into the top of the cake, then pour over the syrup. Allow to settle for 5 mins then slice and serve with some natural yoghurt or crème fraiche.

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