Olive oil cake with Orange and Rosemary

Olive oil is a wonderful ingredient for cake baking. Using a good olive oil instead of butter makes the cake stay moist for longer, but it also adds a depth of flavour that combines brilliantly with citrus, aromatics and other sweeter ingredients like chocolate. This cake works really well with lemon instead of orange, or with a mix of the two fruits to make it a really zesty citrus and olive oil cake.

Ingredients

For approx 8 servings

50g plain flour

2 ½ tsp baking powder

125g ground almonds

100g caster sugar

100g brown sugar

250ml Etico extra
virgin olive oil

5 eggs, lightly beaten

1 ½ tbsp chopped rosemary
leaves

Zest of 3 oranges

A winter cake with a difference - oranges and olive oil is a match made in heaven!

Step:1

Heat the oven to 160 fan, gas 4. Grease a 20cm round loose-bottomed cake tin with grease proof paper. Sift the flour with the almonds, sugar and baking powder into a large bowl and stir.

Step:2

Add the olive oil, eggs, rosemary and orange zest to the mix and fold together. Pour the mix into the tin and bake for 45 minutes. It should have a slight wobble when removed from the oven.

Step:3

Reduce 5 tablespoons of orange juice and 1 table spoon of sugar and use as a glaze. Sprinkle toasted flaked almonds on top to serve. This cake gets even better by day 2 and 3! For a gluten-free version, simply switch 50g of almond flour for the plain flour.

Orange trees on a beautiful sunny plaza is one of the classic sights of Andalucia in winter. Seville may be famous for its “marmalade oranges”, but you will see orange trees laden with fruit on most town squares, from Cordoba to Malaga and Granada.

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