Olive oil, almond and orange cake - La Española Olive Oil
Rich and citrusy with sweet, sticky caramelised oranges, this cake is a real crowd-pleaser. Using La Española Light in Colour Olive Oil as an alternative to butter keeps the cake deliciously moist...
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Cooking tools:
- Cake pan
- Cooling rack
- Fine-mesh sieve
- Skewer
- Pastry brush
- Microplane
- Kitchen scale
- Chef's knife
- Cutting board
- Skillet
- Baking sheet
- Oven
- Stove
- Mixing bowl
- Pitcher
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
- Parchment paper
Ingredients
- 240ml La Española Light in Colour Olive Oil, plus extra for greasing
- 200g plain flour
- 2 tsp baking powder
- A pinch of salt
- 200g golden caster sugar
- 100g ground almonds
- 1 orange, zest finely grated
- 120ml orange juice
- 3 large eggs, beaten
- Icing sugar, for dusting
- Grated orange zest for decorating
- 110g golden caster sugar
- 4 small oranges
- 60ml orange juice
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