Orange & Olive Oil Cake

This orange & olive oil cake celebrates the beautiful citrus we have this winter! Baked with fresh oranges & antioxidant rich olive oil, it’s the perfect blend of crunchy on the outside & soft, fluffy & sweet on the inside. Packed with vitamin C & antioxidants & perfectly paired with a dollop of fresh cream & a cup of tea!

Recipe & Photography by Courtney Sutton @selfbycjs

serves: 12 | time: 45 mins

Ingredients:

Topping:

• 2 organic oranges, thinly sliced
• ¼ cup Organic Times butter, melted
• ¾ cup sugar, caster or OWN coconut sugar

Cake:

• 1 organic orange, zest
• 1 cup sugar, caster or OWN coconut sugar
• 2 eggs, room temperature
• ¾ cup extra virgin olive oil
• 1 cup flour
• ½ cup OWN almond meal
• 2 tsp vanilla
• ½ tsp thyme, fresh
• 1 tsp baking powder

Method:

1. Preheat oven to 180°C fan forced.
2. In a small bowl, place sugar for the cake in a bowl & add thyme leaves & zest of 1 orange. Rub together with your fingers to create an infused sugar. Set aside.
3. Place the butter for your topping in a springform cake tin & place in the oven for 2-3 minutes, or until melted. Brush melted butter along base & sides of the tin. Pour the sugar for your topping onto the base of the cake tin & give it a shake to ensure it’s coated. Begin to place your thinly sliced oranges around in a spiral shape, ensuring the base is predominately covered. Set aside.
4. In a large bowl or stand mixing bowl, combine your infused sugar & eggs for approx. 1 minute or until lighter in colour. Keeping your mixer on a low speed, very slowly add in the olive oil. It is important this is added slowly so that it doesn’t split. If you aren’t using a stand mixer, use a whisk.
5. Once combined, gently fold through flour, almond meal, vanilla & baking powder. Don’t overmix this.
6. Pour batter over your oranges. Bake for 45-minutes or until golden brown & cooked through.
7. Allow to cool slightly before running a knife around the outside of the cake. Turn cake upside down onto a cooling rack. This can be served warm or room temperature & is delicious with thickened cream!