This orange olive oil cake was so good the first time I made it, I had to make it again. The syrup glaze ensures that the cake stays nice and moist, and adds extra flavour.
In 2014 Dave and I ‘gate crashed’ our friends 1st wedding anniversary celebration. They had made a booking at a restaurant I really wanted to go to. And knowing how difficult it was to secure a table, they suggested we join them. The following week, they joined us to celebrate our twelfth. We decided that from then on we would choose one place to go to each year and celebrate together. After a few years of dining out and driving home we changed our plans. Instead of not being able to fully enjoy the wining and dining experience we would stay somewhere overnight. The only requirement was that they had an onsite restaurant. This meant we could imbibe as much as we wanted and only have to walk to our rooms after dinner. The choice of where we go alternates each year and we have been to some amazing places.
Today’s inspirational recipe from Lavender and Lime ♥ Orange Olive Oil Cake ♥ #LavenderAndLime Click To Tweet
Last year the decision was to go to Tulbagh. We had a lovely dinner but it meant getting dressed up. Neither Dave nor John choose to wear smart clothes but each year they make a special effort. However, Dave thinks it has been enough of long pants and restaurant menu choices. He feels that it would be so much nicer to find somewhere to stay where we can cook for ourselves, eating when we want to and what we feel like. And so to ensure we stay in the ideal location I have already made a booking. It seems weird to be doing this so far in advance. But I can imagine that as soon as people realize they will be stuck in South Africa in December, the self-catering places will be snapped up. How far in advance do you make holiday bookings?
Click on the links for conversions and notes.
Orange Olive Oil Cake
For the cake
- 150 g fructose
- 3 eggs
- 110 g thick yoghurt
- 125 mls olive oil
- 5 mls orange essence or 5 drops orange essential oil
- 1 orange, zest only, finely grated
- 230 g flour
- 10 mls baking powder
- 0.625 mls fine salt
For the glaze
- 1 orange, juice only
- 85 g honey
- 7.5 mls olive oil
For the cake
- Preheat the oven to 180° Celsius
- Place the fructose and eggs into a stand mixer bowl and whisk until light and fluffy
- Add the yoghurt, oil, orange essence and zest and whisk to combine
- Place the flour. baking powder and salt into a mixing bowl
- Stir to combine and pour into the batter
- Whisk until smooth then pour into a 20cm lined, loose bottom or springform tin
- Place into the oven and bake for 45 minutes
- Remove from the oven and place the tin onto a cooling rack for 15 minutes
For the glaze
- Place the orange juice, honey and oil into a saucepan and heat over a medium temperature on the stove
- When the honey has dissolved, pour into a jug and set aside to cool
- When the cake has cooled, poke holes into the top of the cake with a skewer
- Place the cake over a baking tray and whisk the glaze
- Pour the glaze over the cake and leave to cool completely before removing from the tin and serving *
Inspiration published on Lavender and Lime March 22:
Live simply. Love generously. Care deeply. Speak kindly.
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