ORANGE, HONEY AND OLIVE CAKE
My fail for the day🙈 didn’t spray my bundt tin properly 😥 but nothing wrong with the taste!
🍊Whole orange, honey and olive cake with cardamom syrup. I will bake it again to proof that I can! 😀 Eaten with Greek yogurt 👌🏻 it will become dessert.
- 3 small thin skinned oranges (washed with soap and rinsed well) mine weighed 350 g in total
Cover with cold water in pot and get to boil. Drain and repeat. Drain and set the oranges aside to cool until you can cut it up into chunks, removing any seeds and put into food processor to chop up completely until it’s a thick sauce. Keep it in the food processor bowl as you are going to add the other ingredients to it.
- 125 ml olive oil
- 2 eggs
- 250 ml self raising flour, sifted
- 250 ml castor sugar
- 125 ml ground almond or almond flour
- 30 ml lemon juice
- 60 ml honey
Add the above to the orange pulp in food processor and blend until all incorporated. Pour the batter into a 24 cm cake tin or bundt tin that had been sprayed well and shook out with flour.
Bake in preheated oven at 180°C or fan assisted oven at 160°C for up to 60 or 70 minutes. If skewer comes out clean it’s done. Allow to cool about 10 mins in tin before turning it out.
- Cardamom and orange syrup:
- 125 ml castor sugar
- 250 ml fresh orange juice
- 10 crushed cardamom seeds
- 10 ml butter
Put everything except the butter in saucepan and bring to boil while stirring to dissolve the sugar. Simmer for about 15 minutes then add the butter and remove from heat. Spoon over the orange cake while the cake and syrup are both still hot.
Serve with Greek yogurt or creme fraiche and thin slices of orange or zest.
Recipe and photo: Elsabie Templeton