Olive oil & orange cake

Olive oil makes cakes wonderfully moist and keeps them fresh for days. Paired with orange, it is simple and quietly impressive.

Ingredients

• 200 ml Minoiko extra virgin olive oil
• 200g sugar
• 3 eggs
• Zest and juice of 1 orange
• 250g plain flour
• 2 tsp baking powder
• A pinch of salt
• Icing sugar, to finish

Method

1. Preheat the oven to 170°C and line a round cake tin.
2. Whisk the eggs and sugar until pale, then slowly pour in the olive oil while whisking.
3. Add the orange zest and juice.
4. Fold in the flour, baking powder and salt until just combined.
5. Pour into the tin and bake for about 40–45 minutes, until a skewer comes out clean.
6. Cool, then dust with icing sugar before serving.

Tip

A milder, ripe-style oil works best here so it complements rather than overpowers the orange.