Donna Hay's Extra Virgin Olive Oil Madeira Cake
- Prep
- 10
- Cooking time
- 60
- Serves
- 10
Method
1. Preheat oven to 160°C (325°F).
2. Place the Cobram Estate Premiere Extra Virgin Olive Oil, eggs, rind, juice, yoghurt and sugar in a large bowl and whisk to combine. Sift over the flour and stir until smooth.
3. Pour into a lightly greased 10cm x 20cm loaf tin lined with non-stick baking paper and cook for 1 hour or until cooked when tested with a skewer. Set aside for 10 minutes to cool in the tin, then remove and place on a wire rack.
4. To make the icing, place the sugar and boiling water in a small bowl and mix to combine. Spoon over the icing while the cake is still warm and set aside for 10 minutes to set. Top with the orange slices to serve.
Ingredients
¾ cup (180ml) Cobram Estate Premiere Extra Virgin Olive Oil
2 eggs
1 tablespoon finely grated orange rind
¼ cup (60ml) orange juice
1 cup (280g) natural Greek-style (thick) yoghurt
1½ cups (330g) caster (superfine) sugar
2 cups (300g) self-raising (self-rising) flour
dried store-bought orange slices
to serve icing 1 cup (160g) icing (confectioner’s) sugar, sifted
1 tablespoon boiling water