Orange Cake with Extra Virgin Olive Oil

Orange Cake with Extra Virgin Olive Oil

Prep
15
Cooking time
50
Serves
8

Method

  1. Preheat the oven to 180 degrees C.
  2. Lightly brush a standard 25 cm diameter spring-form cake tin with Cobram Estate Light Extra Virgin Olive Oil.
  3. Take the two oranges and slice off the tops and bottoms and discard. Chop the remaining middle sections of the orange (rind and all) into smaller chunks.
  4. Place them in a food processor and puree until blended but with some texture left.
  5. Add the Cobram Estate Light Extra Virgin Olive Oil to the oranges and pulse until blended.
  6. Mix together the flour, baking powder and salt in a large bowl.
  7. In a separate bowl beat the eggs with an electric mixer until they are light and fluffy and then slowly add in the sugar.
  8. Transfer the orange and sugar mixture into a large bowl
  9. Begin to add the flour mixture to the orange, alternating with the egg mixture in small batches, stirring until just combined. Be careful not to over work the batter.
  10. Pour into your prepared tin and bake for 50 to 60 minutes or just until a cake tester comes out clean.
  11. Allow to cool.
  12. Sprinkle with icing sugar before serving.

Note

A perfect dessert or afternoon treat

Ingredients Chevron Icon

  • 2 oranges
  • 1/3 cup Cobram Estate Light Extra Virgin Olive Oil
  • 2 cups plain flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch of salt
  • 4 large eggs
  • 1 1/2 cups caster sugar
  • Icing sugar (to serve)