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Orange + Olive Tea Cake

By Teresa Cutter

Orange + Olive Tea Cake
Orange + Olive Tea Cake

What's great about it

This is my all-time favourite cake from my new cookbook Earth To Table. We make this cake about once a week for entertaining purposes, high tea and cooking events. Enriched with generous amounts of heart-healthy olive oil which keeps it lovely and moist, this cake is sure to become a favourite. 

Ingredients

2 organic eggs

125 ml (½ cup/4 fl oz) extra virgin olive oil

125 ml (½ cup/4 fl oz) raw honey

1 teaspoon vanilla extract

1 orange

180 ml (3/4 cup/6 fl oz) freshly squeezed orange juice or milk

180 g (6 oz) wholemeal spelt flour

3 teaspoons baking powder

Method

PREHEAT your oven to 160°C (320°F) fan-forced.

COMBINE eggs, olive oil, honey, vanilla and orange zest and orange juice into a mixing bowl.

ADD flour and baking powder and mix with a whisk until combined.

POUR into a prepared baking tin.

BAKE for 45 – 60 minutes until cooked through.

COOL in the tin for 30 minutes then remove to cool on a board or cake rack.

COMBINE frosting ingredients and store in the fridge until needed.

DECORATE with caramelised sliced oranges.

SERVE for morning or afternoon tea. 

Notes and Inspiration

For a gluten free version, reduce orange juice to 125 ml (1/2 cup / 4 fl oz), use 155 g (5 oz) almond meal combined with 100 g (3 1/2 oz) rice flour.

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