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Orange + Olive Tea Cake
What's great about it
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.
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.