Perhaps, a little strange, but if you don't like the strong taste of olive oil, then use canola oil. This cake is semi-sweet, moist and crumbly, that's why I drizzle it with orange syrup. Warm up a slice of it and serve with thick greek yoghurt ...
Here is the recipe for a 23cm cake tin.
Beat 3 eggs with 1 cup caster sugar for 5 minutes on high.
Add 2 1/4 cups self-raising flour, 3/4 cups orange juice with pulp and 1 cup oil. Fold in gently, and bake at 170C for around 50 minutes.
Use orange zest, 1/4 cup almond meal and sprinkle the cake with almonds for extra poshness.
No comments:
Post a Comment