Orange, Honey + Olive Oil Syrup Cake
12 People
359 Cals
Orange, Honey + Olive Oil Syrup Cake
12 People
359 Cals
About the recipe
This olive oil orange cake is not only delicious but also packed with nourishing benefits. Almond meal provides protein, vitamin E, and healthy fats that support heart health light. Extra-virgin olive oil give a boost of antioxidants and monounsaturated fats that promote cardiovascular wellness and glowing skin. The orange gives a boost of vitamin C, while cinnamon offers natural blood sugar–balancing properties. Made with gluten-free ingredients and low in unrefined sugar. This delicious cake is best served cold, straight from the fridge, embellished simply with a dollop of Greek yoghurt, which makes it perfect for dinnerparties or as part of a light summer trifle topped with mango and passionfruit.
Nutrition Per Serving
359
Calories
27g
Fat
4g
Saturates
19g
Sugars
93mg
Salt
5g
Protein
27g
Carbs
2g
Fibre
Ingredients
Switch measurement units
Cake
- 150 g almond meal
- 60 g semolina or quick cook polenta for GF
- 120 g raw sugar
- ½ teaspoon cinnamon powder
- 2 teaspoons baking powder
- 4 eggs large
- 2 teaspoons vanilla extract
- 1 orange
- 250 ml olive oil extra virgin
Orange Syrup
- 250 ml orange juice freshly squeezed
- 60 ml honey raw
- 3 whole star anise
- 2 cinnamon sticks
Method
- PREHEAT your oven to 160°C (320°F) fan forced.
- COMBINE the eggs, olive oil, sugar, vanilla, and the zest from 1 orange into a mixing bowl.
- ADD the almond meal, semolina, baking powder and mix well to form a smooth batter.
- POUR the cake batter into a prepared 10 x 20 cm (4 x 8 inch) loaf tin lined with baking paper.
- BAKE for 45 minutes or until cooked through.
- REMOVE the cake from the oven and pierce all over with a skewer or knife.
- MEANWHILE make the orange syrup and combine the orange juice, honey, star anise and cinnamon into a saucepan.
- SIMMER for 4 minutes on a gentle heat until the syrup has reduced slightly, and the aromatics have infused into the syrup.
- POUR the hot syrup over the cake and leave it in the tin for 1 hour to soak up the syrup. Store in the fridge for up to 1 week.
- SERVE chilled from the fridge and enjoy on its own or with good Greek yoghurt.
Serve on a platter with orange segments, bay leaves and cinnamon to garnish.
Serve with Greek yoghurt.
Serve with Greek yoghurt.
