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
Plain flour (2 Cups)
Natvia (1/2 Cup)
Pinch of salt
+ 2 tbs extra virgin olive oil (1 Cup)
Milk (1 1/4 Cup)
Zest of 1 lemon
Juice of 1 orange
Walnuts, roughly chopped
- 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.
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