Name: Orange and carob olive oil cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 3 eggs large; 315 ml castor sugar; orange zest only; 120 ml olive oil extra virgin; 550 ml flour cake; 15 ml Baking powder; 100 g carob chunks; icing sugar to dust

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Ingredients (8)

3	eggs — large
315 ml	castor sugar
	orange — zest only
120 ml	olive oil — extra virgin
550 ml	flour — cake
15 ml	Baking powder
100 g	carob — chunks
	icing sugar — to dust

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Method:

Oven temperature: 175°C

Beat the eggs, sugar and the zest together until light. Then stir in the orange juice and olive oil. Stir well.
Sift the flour and baking powder together and fold into the egg mixture. Fold in three-quarters of the chopped carob. Pour into a greased and lined 20cm baking tin and sprinkle with the remaining carob. Bake for 50 minutes to an hour or until a skewer comes out clean. Leave to cool for 10 minutes. Turn out onto a cooling rack and cool completely. Dust with icing sugar.

Words and image: Ideas magazine

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