Orange blossom olive oil cake


Yeah, this cake a mouthful and it sounds more complicated than it actually is. When you hear orange blossom, you may think about perfumes, but it is also great voor sweet treats. Olive oil cakes are moist and extremely addicting and can be filled with different kinds of flavours.

Ingredients

Cake

Extra virgin olive oil

355ml

Granulated sugar

250g

Eggs

3

Milk

240ml

Orange blossom water

2 tbsp

Vanilla extract

2 tsp

Orange

1

All-purpose flour

250g

Salt

1 tsp

Baking powder

0.5 tsp

Baking soda

0.5 tsp

Candied citrus

Variety of citrus

3

Water

240ml

Sugar

240g

Kitchen Stuff

20cm diameter springform


Whisk mixer


Mixing bowls


Parchement paper


Grater

Directions

    Candied citrus
  • Preheat your over to 100°C. In a large pan combine water and sugar and bring up to a boil.

  • Cut your fruits into slices of 2cm. Add to the pan and simmer on low heat for 30 minutes. Gently flip the slices once or twice. You know they are ready to take out when the whites have become translucent.

  • Transfer to a baking tray with parchment paper. Transfer the soft slices to a baking tray lined with parchment paper and put in the oven for 60 minutes. Cool completely before serving, preferably over midnight.

    • Cake
  • Preheat your oven to 180°C and grease your springform with olive oil. Line the bottom with parchment paper and brush with olive oil.

  • Whisk your eggs, EVOO and sugar in a bowl until smooth. Grate the orange and squeeze out the juice. Add into the bowl with the milk, orange blossom water and vanilla extract. Whisk to combine.

  • In a different bowl, mix all your dry ingredients. Make a well in the center and pour in your wet batter. Slowly mix until incorporated and you have a smooth batter. Scoop the batter into your greased springform and sprinkle with a tbsp of sugar.

  • Bake the cake for 50 - 60 minutes. Test the cake by poking a tester in the center after 45 minutes, if it comes out clean you can take it out of the oven. Let it cool completely before taking it out of the pan.

  • Dust the cake with powdered sugar and top with the candied citrus.