Olive Oil and Orange Cake
This dairy-free olive oil and orange cake combines the natural sweetness of oranges with the rich, fruity depth of olive oil. Perfectly moist and fragrant, it’s an excellent alternative for those avoiding dairy without compromising on flavour. The balance of flavours makes it a versatile cake that works beautifully as a dessert, a teatime indulgence, or even a breakfast treat (for those like me who can justify cake for breakfast).
Ingredients 7
3⁄4 cup extra virgin olive oil, fruity
1 1⁄2 cups caster sugar
4 eggs, separated
2 ‒ 3 oranges, zest and juice, about 1 cup
Pinch salt
1 1⁄2 cups self-raising flour
1⁄2 cup almond meal
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Method 5
Heat oven to 170°C then grease and line a 23cm round cake tin with baking paper.
Using a stand mixer fitted with the whisk attachment or electric beaters, combine , and and mix until combined. Add egg yolks one at a time and beat well between each addition then mix for 3-4 minutes until light and fluffy.
Sift and into a separate bowl then add the and stir. Fold the flour mixture into the batter in 3 lots alternating with the .
In a separate bowl or clean mixer bowl, beat egg whites to stiff peaks then fold into the mixture gently with a spatula, ensuring you retain as much air as possible, until just incorporated. Pour quickly into the prepared tin and bake for 45-60 mins, or until a skewer inserted comes out clean.
Remove from the oven and allow to cool in the tin for 20 mins before removing from the tin and cooling completely. Serve as is with a dusting of icing sugar, or with dollop cream and fruit.
Amanda Michetti's tips
This cake results in an impossibly moist crumb that stays that way for days (if the cake ever lasts that long). Simply place it in an airtight container on your bench top.
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Notes
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