Spanish · Dessert
Orange Olive Oil Cake
A Spanish-style olive-oil-leaning sponge made here with a light sunflower-oil batter, scented with fresh orange zest and juice and finished with a scattering of toasted almonds. The crumb is moist and tender, with a clean citrus lift instead of heavy frosting, echoing the simple home-baked cakes found across Spanish kitchens.
$1
15 minsPrep
33 minsCook
48 minsTotal
EasyLevel
Nutrition per serving
429Calories
7.1gProtein
23gFat
49.8gCarbs
24.8gSugar
1.5gFiber
393mgSodium
94mgChol
2.9gSat Fat
139mgPotassium
52mgCalcium
2mgIron
0.3mcgVitamin B12
8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Horchata de Chufa
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 170°C (340°F) and grease and line a 10cm/4 inch round cake tin.
2
Zest the orange and set the zest aside, then squeeze the juice into a small bowl.
3
In a bowl, whisk the egg and sugar together for about 2 minutes until pale and slightly thickened.
4
Whisk in the sunflower oil, orange juice, orange zest and whole milk until smooth and emulsified.
5
Sift the cake flour, baking powder and salt over the wet mixture and fold gently until just combined with no dry streaks.
6
Pour the batter into the prepared tin and smooth the top.
7
Bake for 32-35 minutes until a skewer inserted into the centre comes out clean and the top springs back lightly.
8
Cool the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
9
Scatter the toasted sliced almonds over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g Cake Flour, sifted,
- 45g45g Sugar White,
- 50g50g Egg, whisked,
- 35g35g Sunflower Oil,
- 30g30g Orange, zested and juiced,
- 20g20g Whole Milk,
- 3g3g Baking Powder,
- 1g1g Salt,
- 10g10g Almond, sliced, toasted, garnish, 1
