Orange Olive Oil
Serves: 12
Prep: 10 minutes
Cook: 30 minutes
Ingredients
300 g Plain flour (2 Cups)
95 g Natvia (1/2 Cup)
2 teaspoon Baking powder
0.5 teaspoon Baking soda
Pinch of salt
213 g + 2 tbs extra virgin olive oil (1 Cup)
306 g Milk (1 1/4 Cup)
3 Eggs
Zest of 1 lemon
Juice of 1 orange
TOPPING:
200 mls Thickened cream
Walnuts, roughly chopped
Orange zest
Cinnamon
Method
- Preheat the oven to 180C
- Combine the dry ingredients.
- Combine the liquids and whisk together, slowly add the dry ingredients, whisking until just combined.
- Pour into 2 greased and lined x 18 cm cake tins and bake for 30 minutes. Remove from the oven and stand for 5 minutes, before turning onto a wire rack to cool.
- Beat the cream until thickened. Slather one cake with cream and top with the other cake. Top with the remaining cream and then sprinkle over the walnuts, orange zest and cinnamon.
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 22g | 6.2g | 23.3g | 1360 | 325 | 106g |
