Olive Oil Cake
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Prep time: 
Cook time: 
Total time: 
Serves: 1 Cake
 
Ingredients
  • 250 all-purpose flour
  • 350g white sugar
  • 1½tsps salt
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 315ml extra-virgin olive oil
  • 300ml whole milk
  • 3 large eggs
  • 1½tbsps grated orange zest
  • 120ml fresh orange juice (Or half and half juice and Grand Marnier)
  • **Optional Gin Glaze**
  • 260g Icing Sugar
  • 2-3 tbsps Gin (I used Tanqueray)
  • Splash Milk (if you want it slightly runnier)
  • Orange Zest, to garnish
Instructions
  1. Grease and line a 9 inch cake tin. Pre-heat your oven to 180°C (160°C fan assisted).
  2. In a bowl, whisk the dry ingredients (flour, sugar, salt, baking powder & sodal) together. Separately combine all of the wet ingredients and the orange zest.
  3. Combine by pouring the wet into the dry and whisking until they have just combined (you don't want to overwhisk this). You'll see the soda start to react with the acid in the juice.
  4. Pour into the prepared pan, scraping the bowl clean and bake in the centre of your pre-heated oven for 60 minutes (1 hour). A tooth pick inserted into the center should come out clean, the sides should have started to come away from the edge of the tin.
  5. Remove from the oven and leave to cool on a rack in the tin for about 30 minutes. At this point, remove from the tin and leave to cool on the same rack for 2 hours before serving.
  6. **If making the glaze**
  7. Once the cake has cooled, whisk the gin with the icing sugar, adding the milk if you want it to be slightly runnier. Pour over the cake and spread it around with a small palette knife. Decorate with greated orange zest of candied orange peel.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/olive-oil-cake/