Olive Oil, Orange & Oregano Cake

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Close up of a slice of orange olive oil cake. Half an orange and the rest of the cake is out of focus in the background.

4.72 from 14 votes

An easy to make cake flavoured with orange, and an optional pinch of oregano to evoke sun-drenched Mediterranean Spain.

Servings: slices

Author: Helen Best-Shaw

Prep Time15

Cook Time40

Total Time55

Ingredients

150 ml extra virgin Olive Oil
3 eggs – free range
190 g caster sugar
1 orange – zest and juice
60 g ground almonds
130 g fine semolina
½ tsp baking powder
½ tsp bicarbonate soda
Pinch dried oregano
Pinch salt

Instructions

Preheat the oven to 180°C / 350°F / Gas 4. Line and grease a 23 cm / 9 inch spring form tin.
Mix the almonds, semolina, baking powder, bicarb, oregano and salt.
Place the olive oil, eggs and sugar into a large bowl and whisk until the mixture is pale and fluffy.
Zest and juice the orange.
Stir the oil and egg mix into the dry mixture along with the orange zest and juice. Fold in to make a liquid batter.
Once mixed pour the batter into the prepared tin immediately and bake for 35–40 minutes until risen and golden.
Allow to cool for 5 minutes then run a knife round the edge of the cake to loosen before opening the tin.
Serve warm or cold with a sprinkling of icing sugar and oregano.

Notes

Bake the cake as soon as you have mixed the batter. The reaction between the baking powder and the acidic orange juice helps it rise.
Leave out oregano if you prefer.
Swap half the orange zest and juice for lemon.
Add a teaspoon of fragrant orange flower water.
Once cool store in an airtight tin and eat within 4 days.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.