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Last week I wrote about Odette Williams’ book „Simple Cake“ – now a recipe turned into life. Based on the olive oil cake w/ orange flavor I created my own version following the tips in the book.
The recipe defines cake for 2 rather small round cake pans – I used a larger springform. I made some rough calculation & decided that the area covered by 2 small cake pans or by a larger springform – like mine – was almost the same. So there were no changes necessary due to the dimension of the cake.
I substituted some cocoa for flour – as the book suggested.
I also didn’t use 50% buttermilk & 50% whole milk, but 100% milk w/ 1,5% fat.
The icing remained as proposed by the book.
So let’s start & assemble what we’ll need.
It’s only:
- all-purpose flour & baking powder
- cocoa
- eggs
- sugar
- olive oil
- milk
- an organic orange.
We start w/ preheating the oven to 160° C w/ fan.
We line the bottom of the springform w/ baking parchment.
Finally we grate the zest of the orange & divide the mess – 1/2 for the cake & 1/2 for the icing. We press the orange juice & reserve 4 tbsp for the cake & 2 tbsp for the icing (& we drink the rest to empower ourselves.)
W/ an electric handheld mixer we mix the eggs & the sugar. We combine the flour, the cocoa, the baking powder & the salt.
The egg-sugar mess marches into the flour mix & we mix. We add the orange zest – & finally the oil, the milk & the orange juice are added: we get a rather runny mess.
We pour the runny mess at once in the prepared springform & let it bake for about 40 min. Be sure to make the famous test w/ the wooden pin…
Voilà the result… (which will collapse back upon itself – only a little! Don’t panic: it’ll be fine!)
We invert the cake & peel off the baking paper… & let it cool down to room temperature.
We mix the icing w/ an egg whip… Start w/ the liquid butter & 1 tbsp of orange juice. Add the juice slowly to prevent the icing from running away. (Don’t forget the orange zest!)
Finally we spoon it over the cake. The nice yellow color is due to the mix of very white sugar & very orange orange juice.
Enjoy!
- 200 g all-purpose flour
- 1 tbsp baking powder
- 40 g cocoa
- 1/4 tsp salt
- 3 eggs
- 250 g sugar
- 180 ml olive oil
- 240 ml milk
- 4 tbsp orange juice
- orange zest (of 1/2 organic orange)
- 115 g icing sugar
- 1 tbsp butter
- 2 tbsp orange juice
- orange zest (of 1/2 organic orange)
- springform (25 cm)
- electric handheld mixer
- Preheat the oven to 160° C w/ fan.
- Line the bottom of the springform w/ baking paper.
- Grate orange zest & divide.
- Mix flour, baking powder, cocoa & salt.
- Mix eggs & sugar w/ an electric handheld mixer until fluffy.
- Add the egg-sugar mess to the flour mix & mix.
- Add olive oil, milk, orange juice & orange zest - & mix.
- Pour the mess into the springform.
- Let it bake in the oven for about 40 min.
- Make the famous test w/ the wooden pin.
- Let it cool down for about 10 min. Remove the springform & transfer to a cooling rack. Invert the cake & peel off the baking paper. Then let it cool down to room temperature.
- Mix icing sugar, liquid butter & orange juice & distribute evenly over the cake.
The cake is very soft & juicy & crumbly & fluffy.
I decided to cut the round into squares – each square just fine w/ a nice espresso. (The rest of the cake which didn’t fit into squares was mainly used for quality assurance).
The cake is best when resting on your kitchen counter – covered. The icing will seep into the cake from the beginning making it more delicious from day to day… I watched it for about 2 days.
The businesswoman w/ too many office hours thinks
…& this is the end, my friend!
