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.
Method
- 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
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
Bake
⏱ 45 minPour 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
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.