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Orange and Olive Oil Cake

Mediterranean · 60 min · Easy · 10 slices

Orange and Olive Oil Cake

A plain, damp cake carried by good olive oil and a lot of orange zest. Keeps for days and is better with coffee than with cream.

~330 cal per serving — Calories are approximate, per serving — a guide only.

soy-freenut-free
Plan it:

Method

  1. 1

    Zest and mix the wet

    Zest both oranges into a bowl, then juice them. Whisk the zest and ⅔ cup (150 ml) of the juice with the olive oil, plant milk, sugar and vanilla.

  2. 2

    Fold in the dry

    Sift in the flour, baking powder and baking soda and fold until just combined. Stop while a few streaks remain — overmixing gives a tough, tunnelled crumb.

  3. 3

    Bake

    ⏱ 45 min

    Pour into a lined tin and bake at 375°F conventional (170°C fan) for 40–45 minutes, until a skewer comes out with a crumb or two but no wet batter.

  4. 4

    Cool and serve

    Cool in the tin for 10 minutes, then turn out. Good plain, or with a spoon of plant yogurt and more zest.

Notes

Use olive oil you would happily eat on bread — this cake tastes of it, so a harsh one shows. The cake is deliberately not very sweet; it improves on the second day as the crumb settles.

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