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Orange-Olive-Oil-Cake

This Orange Olive Oil cake is delicately soft and moist and makes the perfect afternoon treat!

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  • Serves: 12
  • Prep: 10 minutes
  • Cook: 30 minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 300 g Plain flour (2 Cups)
  • 95 g Natvia (1/2 Cup)
  • 2 teaspoons Baking powder
  • 1/2 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

  1. Preheat the oven to 180C
  2. Combine the dry ingredients.
  3. Combine the liquids and whisk together, slowly add the dry ingredients, whisking until just combined.
  4. 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.
  5. 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.
  • Nutritional Info

     

    Carbs Pro Fats Energy KJ Calories Serving size
    22g 6.2g 23.3g 1360 325 106g
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