Olive Oil Cake
[ I n g r e d i e n t s ]
2 1⁄3 cups sugar
butter for greasing
2 1⁄2 cups flour, plus more for the tin
2 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract or vanilla pod
6 Tsp EV olive oil
1⁄4 cup fresh orange juice
1⁄4 cup icing sugar
[ m e t h o d ]
Pre heat the oven to 180c and line a 10″ baking tin with butter, flour and a disc of baking paper on the bottom.
Top and tail the oranges, then cut into quarters. Bring a pot of water up to the boil, add oranges then bring back to the boil and boil for 1 minute. Drain and repeat the process 2 more times.
Then dissolve 1 cup sugar into 4 cups water and simmer the oranges in the syrup for 30 minutes.
Cool and pulse for a chunky Puree.
Mix together the flour, baking soda and powder until combined.
Now add 1,1/3 cups sugar, flour mix, eggs and vanilla to the orange mix and blend for 2 minutes.
Add the olive oil until incorporated then pour into your tins and bake for 40-45 minutes, then cool on a baking tray.
Mix the orange juice with the icing sugar to make a glaze the spread over the top of the cake.