ORANGE + OLIVE OIL CAKE
16 People
222 Cals
ORANGE + OLIVE OIL CAKE
16 People
222 Cals
About the recipe
Gluten Free • Dairy Free • Naturally SweetenedThis simple Orange + Olive Oil Cake is everything I love in a homemade cake — beautifully moist, fragrant with fresh orange and wonderfully easy to make.Made with almond meal, extra virgin olive oil, raw honey and fresh orange, it has a tender, slightly dense crumb and a lovely natural sweetness without being overly sweet. The olive oil gives the cake richness and moisture, while fresh orange zest and juice bring a gorgeous citrus flavour that makes every bite taste fresh and vibrant.It’s also naturally gluten free and dairy free, and everything comes together in one bowl before baking — no mixer, no complicated techniques and no frosting required.I love this cake served simply as it is with a good coffee or pot of tea. For something a little more special, serve with a generous spoonful of thick Greek yoghurt and a drizzle of honey.
Nutrition Per Serving
222
Calories
17g
Fat
2g
Saturates
10g
Sugars
69mg
Salt
5g
Protein
13g
Carbs
2g
Fibre
Ingredients
Method
- PREHEAT your oven to 160°C (320°F) fan-forced.
- Line a 20 cm (8 inch) round cake tin with baking paper.
- COMBINE the almond meal and baking powder in a large mixing bowl.
- ADD the eggs, honey, extra virgin olive oil, orange zest, orange juice and vanilla.
- MIX until smooth and well combined.
- POUR the batter into your prepared cake tin and smooth over the top.
- BAKE for approximately 45 - 50 minutes, or until golden and cooked through. A skewer inserted into the centre should come out clean.
- COOL in the tin before removing.
- SERVE simply as it is, or with thick Greek yoghurt, a drizzle of honey and a little fresh orange zest.
NOTES + INSPIRATIONS
MAKE IT NUT FREE
For a nut-free Orange + Olive Oil Cake, replace the almond meal version with the following variation: 2 large eggs
zest from 1 orange
180 ml fresh orange juice
180 g spelt flour, all-purpose flour or gluten-free flour blend
2 teaspoons baking powder
125 ml (½ cup) extra virgin olive oil
125 ml (½ cup) raw honey
1 teaspoon vanilla extract Combine the flour and baking powder in a bowl. Add the eggs, orange zest, orange juice, olive oil, honey and vanilla, then mix until just combined. Pour into a lined 20 cm cake tin and bake at 160°C (320°F) fan-forced for approximately 45 minutes, or until golden and cooked through. SPELT FLOUR
I love using spelt flour for the nut-free version. It gives the cake a lovely soft crumb and slightly nutty flavour that works beautifully with orange and olive oil. GLUTEN FREE
The original almond meal recipe is naturally gluten free. For the nut-free variation, use your favourite gluten-free plain flour blend in place of the spelt or all-purpose flour. OLIVE OIL
Use a good-quality extra virgin olive oil that you enjoy the flavour of. A beautifully fruity olive oil pairs particularly well with fresh orange and honey. ORANGE
Freshly grated orange zest is essential here — it contains the aromatic citrus oils that give this simple cake so much flavour. Zest your oranges before juicing them. TO SERVE
This cake really doesn’t need frosting. I love it plain, or served with thick Greek yoghurt and a little honey. For a dairy-free option, serve with coconut yoghurt. STORAGE
Refrigerate for up to 5 days.
For a nut-free Orange + Olive Oil Cake, replace the almond meal version with the following variation: 2 large eggs
zest from 1 orange
180 ml fresh orange juice
180 g spelt flour, all-purpose flour or gluten-free flour blend
2 teaspoons baking powder
125 ml (½ cup) extra virgin olive oil
125 ml (½ cup) raw honey
1 teaspoon vanilla extract Combine the flour and baking powder in a bowl. Add the eggs, orange zest, orange juice, olive oil, honey and vanilla, then mix until just combined. Pour into a lined 20 cm cake tin and bake at 160°C (320°F) fan-forced for approximately 45 minutes, or until golden and cooked through. SPELT FLOUR
I love using spelt flour for the nut-free version. It gives the cake a lovely soft crumb and slightly nutty flavour that works beautifully with orange and olive oil. GLUTEN FREE
The original almond meal recipe is naturally gluten free. For the nut-free variation, use your favourite gluten-free plain flour blend in place of the spelt or all-purpose flour. OLIVE OIL
Use a good-quality extra virgin olive oil that you enjoy the flavour of. A beautifully fruity olive oil pairs particularly well with fresh orange and honey. ORANGE
Freshly grated orange zest is essential here — it contains the aromatic citrus oils that give this simple cake so much flavour. Zest your oranges before juicing them. TO SERVE
This cake really doesn’t need frosting. I love it plain, or served with thick Greek yoghurt and a little honey. For a dairy-free option, serve with coconut yoghurt. STORAGE
Refrigerate for up to 5 days.
