One of the things I love about winters is eating oranges while sitting in winter sunshine. Well that’s what I did in India, anyways! There is no sunshine in London! I have wanted to bake an orange cake since I had an olive oil and orange cake in Amalfi coast in Italy. The taste was divine!
And I also love the shape of bundt cakes but I am always worried that I will break the edge of the cake when taking it out of the pan.
I decided to be brave!
And using a silocone rather than a metal bundt pan helped! And it was a good decision. Though next time, I am going to try baking the cake in an old metal bundt pan I found in a vintage shop (wish me luck!)
I didn’t break the cake ( and I offer the pictures as proof!) and taste was divine. Cake was delicious, moist and fragrant! The taste was even better a day later.
Tag me on instagram if you bake the cake.
I hope you will enjoy this recipe for orange and olive oil cake.
Happy baking!
Ingredients
Cake
- 2/14 cups plain flour all purpose four or maida
- 1/12 cup sugar caster sugar or granulated sugar
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3 eggs
- 1 cup olive oil use a good quality but mild tasting one as otherwise it will be overpowering
- 1/14 cup whole milk 100% fat
- 2 tbsp orange zest about two oranges will produce 2 tbsp zest
- 1/2 cup orange juice Use fresh orange juice
Icing (optional)
- 11/2 cup frosting sugar confectioners sugar or powdered sugar
- 1 tbsp orange zest
- 3 tbsp orange juice
- Water, as needed
Instructions
- Heat the oven to 175C
- Combined together all the dry ingredients: flour, baking soda, baking powder, sugar and salt
- Whisk together all the wet ingredients: orange juice, orange zest, olive oil, milk and eggs. Mix until smooth
- Add the wet mix to the bowl of dry ingredients and whisk until combined. Do not over mix
- Pour the batter in the bundt pan with a 15 inch base and bake for 50 – 60 minutes until a skewer comes out clean
- Let the cake cool on a wire rack
Make icing (optional)
- Mix together the sugar, orange huice and zest. Add water little by little until the mix is of pourig consistency. Make sure there are no clumps
- Pour the icing on the cake once the cake is completely cool
Notes
