Name: Orange olive oil cake
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1 large whole seedless orange -; ½ lemon , juiced and zested -; 225ml olive oil , plus extra for the tin -; 200g ground almonds -; 120g polenta -; 1 tsp baking powder (use gluten-free if you need to) -; 3 large eggs -; 225g golden caster sugar -; natural yogurt or crème fraîche, to serve (optional) -; 100g golden caster sugar -; ½ orange , juiced -; ½ lemon , juiced -; 6 cardamom pods , seeds removed and ground -; 4 rosemary sprigs -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Orange olive oil cake

1. 1 large whole seedless orange -

2. ½ lemon , juiced and zested -

3. 225ml olive oil , plus extra for the tin -

4. 200g ground almonds -

5. 120g polenta -

6. 1 tsp baking powder (use gluten-free if you need to) -

7. 3 large eggs -

8. 225g golden caster sugar -

9. natural yogurt or crème fraîche, to serve (optional) -

10. 100g golden caster sugar -

11. ½ orange , juiced -

12. ½ lemon , juiced -

13. 6 cardamom pods , seeds removed and ground -

14. 4 rosemary sprigs -

How to cook deliciously - Orange olive oil cake

1. Stage

Bring a pan of water to the boil. Lower the orange in and cover with a lid, leaving a gap so that a little steam can still escape. Boil gently for 30 mins, then remove from the water and allow to cool slightly. Quarter the orange and remove any pips, then transfer to a blender or food processor, add the lemon juice and zest and blitz to a smooth purée.

2. Stage

Heat the oven to 180C/160C fan/ gas 4. Oil the sides of a 23cm round cake tin and line the bottom of the tin with baking parchment.

3. Stage

Sieve the almonds, polenta, baking powder and ½ tsp salt into a large bowl and mix together thoroughly. Whisk the eggs and sugar in the bowl of a stand mixer until really pale and fluffy, about 4 mins. With the mixer still whisking, slowly pour in the olive oil in a steady stream so that the mixture doesn’t split. Once incorporated, scrape in the orange purée and whisk to combine, then add the dry ingredients, combining until you have a smooth batter. Pour the batter into the cake tin and bake for 55 mins to 1 hr 5 mins until a skewer inserted into the middle comes out clean.

4. Stage

Cool in the tin on a wire rack while you make the syrup. Combine the sugar, orange juice, lemon juice, cardamom and 30ml water in a pan. Bring to the boil, stirring until the sugar has dissolved, then add the rosemary. Turn off the heat and infuse for at least 30 mins.

5. Stage

Use a skewer to poke holes in the top of the cake, then pour over the syrup. Allow to settle for 5 mins or so, then slice and serve with some natural yogurt or crème fraîche, if you like.