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