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Olive oil, almond and orange cake

Comunidad Valenciana

Olive oil, almond and orange cake

Rich and citrusy with sweet, sticky caramelised oranges, this cake is a real crowd-pleaser. Using La Española Light in Colour Olive Oil as an alternative to butter keeps the cake deliciously moist yet light and fluffy; you’ll struggle to stop at one slice

Serves

4

Preparation time

15 minutes

Cooking time

about 1 hour

Allergens

Ingredients

  • 225 ml La Española Light in Colour Olive Oil, plus extra for greasing
  • 200g plain flour
  • 2 tsp baking powder
  • A pinch of salt
  • 200g golden caster sugar
  • 100g ground almonds
  • 1 orange, zest finely grated
  • 100 ml orange juice
  • 3 large eggs, beaten
  • Icing sugar, for dusting
  • Grated orange zest for decorating

For the caramelised oranges:

  • 125g golden caster sugar
  • 4 small oranges
  • 50ml orange juice

Directions

  1. Preheat oven to 170C (Gas Mark 3). Take a cake tin (20.5 cm wide, 7 cm deep), brush the base and sides with the olive oil and then line the base with baking paper.
  2. Sieve the flour, baking powder and salt into a large bowl, then add the sugar, almonds and orange zest.
  3. In a large jug, mix the oil, orange juice and eggs. Slowly stir in the flour mixture and combine to make a smooth batter.
  4. Pour the mixture into the cake tin and cook for 50 minutes - 1 hour, or until a skewer put into the centre comes out clean. If the top becomes too brown cover it with a piece of baking paper.
  5. Allow the cake to cool in the tin for 10 minutes before transferring to a cooling rack. 

To make the caramelised oranges...

  1. Use a sharp knife to cut the top and bottom off the oranges. Using a downward movement, slice the skin away from the flesh and cut each orange into about 5 slices.
  2. Place the sugar in a heavy based frying pan in an even layer and heat until it starts to melt and turn a golden colour. Swirl the pan from side to side to keep the caramel even. Once it reaches a dark gold, carefully add the orange juice (it may splutter). Keep on the heat and stir until all the lumps have dissolved and the caramel is silky-smooth.
  3. Add the orange slices and cook for 2-3 minutes on a low heat until softened. Remove the slices to a baking sheet lined with baking paper, keeping the caramel.
  4. To serve, dust the cake with icing sugar and add the orange zest. Serve in slices with the oranges and a little of the caramel poured over.

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