Orange & Almond Olive Oil Cake

WITH ARBOSANA BELOW 25° EVOO

CITRUSY • NUTTY • DELICATE

A beautifully moist orange and almond cake made with Arbosana EVOO for a delicate, fruity finish.

PREP

15 mins

COOK

45 mins

SERVES

8-10

DIFFICULTY

Easy

Ingredients

200 g almond meal
150 g plain flour
2 tsp baking powder
¼ tsp sea salt
3 large eggs
150 g caster sugar
120 ml Arbosana Below 25° Extra Virgin Olive Oil
2 oranges, finely zested
120 ml fresh orange juice
1 tsp vanilla extract
40 g flaked almonds
Extra orange zest, to finish

Method

1. Prepare the oven

Preheat oven to 175°C. Grease and line a 20 cm round cake tin.

2. Combine the dry ingredients

In a bowl, combine the almond meal, flour, baking powder and salt.

3. Mix the wet ingredients

In a separate large bowl, whisk the eggs and sugar until pale. Add the Arbosana EVOO, orange zest, orange juice and vanilla, then whisk until combined.

4. Make the batter

Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.

5. Bake

Pour into the prepared tin and scatter the flaked almonds over the top. Bake for 40–45 minutes, or until golden and a skewer inserted into the centre comes out clean.

6. Cool & serve

Allow to cool in the tin for 10 minutes before transferring to a wire rack. Finish with fresh orange zest and serve at room temperature.

THE OIL WE USED

Arbosana Below 25° EVOO

Delicate, fruity and buttery, our Arbosana Below 25° EVOO adds beautiful moisture and a subtle fruitiness that complements fresh orange and almond.

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