A Mediterranean twist on a classic using OLYFO’s ‘2500 Years of Tradition’ Gold
EVOO
Here’s how to make it:
📋 Ingredients
- Unsalted butter for greasing
- 150g (2cups) of self-raising flour, plus extra for dusting.
- 4 large eggs
- 200g (1 cup) granulated sugar
- Grated zest from 2-3 oranges
- ½ teaspoon kosher salt
- ¾-1 teaspoon ground cardamom seeds
- 250 ml (1 cup) fresh orange juice
- 250 ml (1 cup) extra virgin olive oil (try OLYFO’s ‘Ifriqia’ blend)
🧑🍳 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.
