Ingredients
- 180g butter, softened
- Zest of 2 oranges, finely chopped (you will use the oranges for juice later)
- 1 ½ cups of sugar
- 1/3 cup of Cobram EVOO
- 3 eggs, room temperature
- 2 ½ cups of plain flour, sifted
- 1 tsp of baking powder
- ½ tsp of baking soda
- 1 tsp of salt
- 1 cup of buttermilk (3/4 cup of milk with 2 tbsp of lemon juice)
- Juice of 1 orange
Method
Recipe by @crumbsofafoodie
1. Preheat oven to 150°C fan forced/180°C. Line a 26cm/10inch cake pan with baking paper and set it aside.
2. Put the sugar and orange zest in a bowl and using a mixer, beat on low speed for 1 minute until the sugar and zest blend together (the sugar will become a slight orange colour).
3. Add the softened butter to the sugar mixture and beat on medium speed until the mixture becomes a pale colour. Then with the mixer running, add the EVOO slowly and mix until the EVOO is combined. Add the eggs one at a time and beat on medium speed for 1 minute.
4. Add the sifted flour, baking powder, baking soda and salt to the wet mixture and mix on low while the flour, baking powder, baking soda and salt is added.
5. Next add the buttermilk and juice of 1 orange. On low speed mix until the liquids are nearly combined with the flour then mix on medium speed until there are no flour lumps.
6. Pour cake mixture into prepared cake pan. Bake for 55-60 minutes. Insert a skewer into the centre of the cake and if it comes out clean the cake is ready. Leave the cake in the cake pan for 5 minutes then remove from the cake pan to a wire rack to cool completely.
You can make an orange icing to spread on top or make an orange syrup to drizzle over it when you serve the cake. @crumbsofafoodie makes an orange icing and some candied oranges dipped in chocolate for their orange cake!
