Serves 10
The perfect way to finish out that long lunch. This deliciously spongy cake with festive spice and citrus flavors will be the star of the show.
Ingredients;
Wet:
1 c Allpress Waiheke Blend EVOO
2 t fresh orange juice
1¼ c whole milk or plant-based alternative
4 large size eggs
½ t of Vanilla extract
Dry:
2 c all-purpose flour
1 t kosher salt
1 t baking powder
¼ t baking soda
1½ t ground cardamom
1½ c caster sugar
Grated zest of 2 large oranges
Icing sugar to garnish
Berries and or greek yogurt to serve
Directions
Heat your oven to 200C. Brush the bottom and sides of a 9-inch round cake pan with a dash of extra virgin olive oil. Line the bottom of the pan with a round piece of baking paper and dust with a bit of the flour, shaking out any excess.
Mix together dry ingredients: In a medium bowl, whisk together 2 cups of flour, caster sugar, salt, baking powder, cardamom and baking soda.
Combine the wet ingredients: In a large bowl, beat the eggs until they are light and fluffy, add the orange juice, milk, vanilla and slowly drizzle in the extra virgin olive oil and mix until well incorporated. You can use a hand mixer or any preferred mixer for this.
Combine the wet and dry ingredients: Add the flour mixture to wet ingredients and mix slowly until you have a well mixed batter, it will feel a bit runny but don’t worry.
Pour the cake batter into the pan and bake the cake for 40 to 45 minutes, or until the center is set and cooked.
To serve dust the cake with icing sugar, you can add more orange zest on top. Serve with berries & greek yogurt. Enjoy!
