This cake is on top of my list for being super moist, with star ingredients being sweet juicy navel oranges which are in season now, and locally harvested olive oil fresh from the press. The intense citrus flavour is provided by plenty of orange zest added to the batter. I make this with my vintage hand-held electric beater but simply adjust if using any other kitchen machinery. Like most cakes, it's important not to over-mix for that perfect, melt-in-the-mouth texture.
Serves 10
INGREDIENTS
- 2 cups plain flour
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 1½ cup sugar
- 3 large eggs
- ¾ cup milk
- grated zest from 1 large orange
- ¼ cup fresh orange juice
- 1 cup extra virgin olive oil
- ¼ cup icing sugar, for dusting
METHOD
- Grease and line the bottom and sides of a 23cm / 9" round springform or loose base cake pan with baking paper.
- In a large mixing bowl, combine dry ingredients: flour, baking powder and salt.
- In another mixing bowl, combine the sugar and eggs. Whisk with an electric beater until light and fluffy. Add the milk, orange zest, orange juice and olive oil. Whisk again until combined.
- Gradually add the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined.
- Pour batter into the prepared pan. Bake in a preheated 180°C/350°F oven for 40-45 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Dust with icing sugar before serving.
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