Orange and olive oil cake
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Serves:     people
Notes from Anna

A light and fruity sponge delicious on its own, or serve with fresh berries as a scrumptious dessert.



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  1. PRE-HEAT OVEN TO 180˚C/160˚C fan/gas 4
  2. Grease a loose- bottomed 22cm cake tin with a little butter and line the base with baking parchment.
  3. Break the eggs into a large bowl. Add the sugar and whisk for about 5 minutes until you get a thick and frothy mixture.
  4. Grate the zest from the orange and add it to the mixture. Pour in the olive oil. Mix carefully to combine all the ingredients together.
  5. Add the baking powder to the flour and gently fold into the egg mixture.
  6. Pour the batter into the cake tin and bake for 45 – 50 minutes until golden and firm when pressed in the middle.
  7. Leave the cake in the tin for about 10 minutes then transfer to a wire rack.
  8. Sprinkle with icing sugar before serving.

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