Orange Olive Oil Cake
The glaze and olive oil ensure that this cake is super moist
Makes enough for: 1 cake
Ingredients
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
Method
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 *
Notes
* if any syrup has dripped into the baking tin you can use it when serving the cake