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ORANGE, DARK CHOCOLATE AND OLIVE OIL CAKE

Updated: Jan 31



SERVES 12 | PREPARATION TIME: 30 MINUTES | COOKING TIME: 40-45 MINUTES IN A CAKE TIN OR 30-35 MINUTES IN MUFFIN TINS


Lindsey says: “I first came across this cake on a trip to Spain. It was so good we had to recreate it on my return! Of course, we only use OliveOlive’s extra virgin olive oil as it works so beautifully here. This cake looks lovely when baked in a Bundt tin but a regular 23cm round cake tin or muffin tins will also work, just note the different cooking times.


INGREDIENTS

Knob of butter, melted

300g golden caster sugar

5 large eggs

3 oranges, zested and juiced

(approximately 150ml of juice)

280g self-raising flour, sieved

60g dark chocolate chips


METHOD

Preheat the oven to 160°c/140°c fan/Gas Mark 4. Grease your tin well with the

melted butter.

Put the sugar, eggs and orange zest in a bowl and whisk with an electric mixer on

full speed until thick and pale for approximately 5 minutes. With the mixer running

on a medium to low speed, drizzle in the orange juice and olive oil until fully

combined.

Add the sieved flour to the bowl and whisk until you have a smooth batter. Stir in

the chocolate chips. Pour the mixture into your prepared tin and bake in the oven

for 40 to 45 minutes or until a skewer inserted into the cake comes out clean.

Allow the cake to cool for 10 minutes before turning out onto a wire rack to cool

completely. It will keep in an airtight container for 3 to 4 days, and can be frozen

for up to 3 months.



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