Monday, 24 February 2014

Orange & Olive Oil Cake with a sprinkle of Pine Nuts

Happy Monday to all x This is a lovely recipe to kickstart the week ahead. Found in Apples for Jam by Tessa Kiros  - a favourite cookbook of mine filled with beautiful photos and delicious recipes (Yes, in case you havent noticed, Im a big Tessa fan!!!). Simple flavours, tasty, moist, and it has a beautiful rustic look about it. Great for the kids for morning or afternoon tea snacks. It also keeps for 4-5 days ……thats on the off chance it lasts longer then a day!

 Orange & Olive Oil Cake with Pine nuts
4 eggs, separated
1 teaspoon vanilla extract
250g caster sugar
50g brown sugar
200ml olive oil
400g Plain flour
1 heaped teaspoon of baking powder
finely grated rind of one orange
250ml freshly squeezed orange juice
handful of pine nuts

Preheat Oven to 180 deg celcius. Grease a 25cm spring form tin with olive oil and then dust with flour. Whip egg yolks with the vanilla until they bulk up and start to look foamy. Whisk in caster and brown sugars, then add the olive oil in small portions, mixing well with each addition. Add the flour, baking powder, orange rind and juice. Beat well until you have a smooth batter. Whip egg whites until soft peaks, then gently fold into the cake mixture. Pour into cake tin and sprinkle pine nuts on top. Bake in oven for 35 minutes or until top is golden and skewer comes out clean. 
Serve 'as is' or with a dollop of yoghurt.

* Slivered Almonds could be substituted instead of pine nuts if you would prefer, but the pine nuts go really well with the olive oil.

Have you are busy week lined up???

1 comment:

  1. I think my kids will love this cake so I will try to attempt to bake it this week. Thanks for sharing Kylie and gorgy photos as always. Also, thanks for all your lovely comments xox


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