Simple Olive Oil Cake with Almonds and Orange Zest
Olive oil, almond and orange cake
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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.
10
15
60
Ingredients
- 240ml 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
- 120ml orange juice
- 3 large eggs, beaten
- Icing sugar, for dusting
- Grated orange zest for decorating
- For the caramelised oranges:
- 110g golden caster sugar
- 4 small oranges
- 60ml orange juice
preparation
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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.
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2.
Sieve the flour, baking powder and salt into a large bowl, then add the sugar, almonds and orange zest.
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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.
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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.
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5.
Allow the cake to cool in the tin for 10 minutes before transferring to a cooling rack.
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6.
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.
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7.
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.
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8.
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.
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9.
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.