Blood Orange Olive Oil Cake


This Recipe was especially developed for @Crush Online with Willow Creek Blood Orange Olive Oil.

Blood Orange Olive oil and Almond Cake

Makes: 1 cake
Preparation time: 15 minutes (plus 1 hour of boiling an orange)
Baking time: 50-60 minutes

1 whole orange
2/3 cup (160ml) Willow Creek Blood Orange Olive Oil
4 eggs
1 cup (250ml) sugar
1 cup (250ml) flour
1 Tbsp (15ml) baking powder
1 cup (250ml) almond flour (or ground almonds)
Icing sugar, for dusting

Place the orange into a small saucepan and cover with water.
Simmer over a medium heat for about an hour. This softens the orange while removing the bitterness from the skin.
Once the orange has been simmering for at least an hour and is now soft, remove from water, slice in half and allow to cool slightly.
Preheat oven to 180°C and lightly grease a 20cm round cake tin.
Place the orange halves into a blender and blend to a puree.
Add the olive oil and continue to blend until emulsified. Set aside.
Crack eggs into a large glass bowl and whisk using an electric beater until creamy and pale in colour.
Add sugar and continue to beat until eggs are thick and have reached ribbon stage. This should take about 8-10 minutes.
Sieve together the flour and baking powder and add the salt and almond flour. Mix roughly to combine.
Fold the flour mixture into the eggs together with the orange puree.
Pour into your greased 20cm cake tin and bake in oven for about 50-60 minutes or until cake is risen and golden brown or when a skewer inserted in the centre of the cake comes out clean.
Remove from oven and allow to cool slightly in tin before carefully tipping out onto a wire rack to cool completely.
Dust with icing sugar and serve.

Photographer: Henk Hattingh

Recipe and Styling: Luisa Farelo Hayes

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