OLYFO | Premium Tunisian Extra Virgin Olive Oil

A Mediterranean twist on a classic using OLYFO’s ‘2500 Years of Tradition’ Gold
EVOO

Here’s how to make it:

📋 Ingredients

🧑‍🍳 Instructions

Pre-heat the oven too 350 o F (170 o C).
Line the bottom of a 25cm cake tin with parchment paper. Butter the paper and the sides of the tin and dust with flour.
In a large bowl, using an electric mixer, beat the eggs with the sugar, orangezest, ground cardamom and salt.
In a medium bowl, combine the orange juice and olive oil.
At low speed, gradually beat the orange mixture into the egg mixture.
Beat in the 2 cups of flour in three or four batches to form a smooth batter.
Scrape the batter into the prepared cake tin to about 2/3 of its height.
Bake for about 45-50 minutes, reducing the oven temperature to about (160 o C) for the final 30 minutes to avoid over-browning.
To test if the cake is ready, insert a metal skewer into it. It should come out clean if the cake is fully cooked.
Leave to cool for 30 minute before removing g it from the cake tin.
Decorate with a few slices of orange and dust with icing sugar before serving. The cake goes well with olive oil gelato.

🌙 From our kitchen to yours — Cardamom & Olive Oil Cake by Franco & Ann Taruschio.

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