Go Back
orange cake w/ olive oil
Prep Time30 minutes
Cook Time40 minutes
Servings: 12
ingredients:
  • 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)
for the topping:
  • 115 g icing sugar
  • 1 tbsp butter
  • 2 tbsp orange juice
  • orange zest (of 1/2 organic orange)
equipment:
  • springform (25 cm)
  • electric handheld mixer
how to:
  • 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.
for the icing:
  • Mix icing sugar, liquid butter & orange juice & distribute evenly over the cake.
Notes
Of course you can substitute lemon for orange or grapefruit for orange.
Best: store the cake on your kitchen counter & cover it.
The icing will invade the cake slowly during the next days - if the cake survives so long.
You may freeze the cake as well, but the icing won’t like it too much.