Orange and carob olive oil cake

This mouthwatering treat is dairy-free.
recipes, bake, cake
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Recipe from: 19 August 2015
Preparation time: 15 min
Cooking time: 1h


  • 3
    large eggs
  • 315
    castor sugar
  • zest of 1 orange
  • 120
    extra-virgin olive oil
  • 550
    cake flour
  • 15
    baking powder
  • 100
    carob chunks, chopped
  • icing sugar, to dust
Servings: Change Serving


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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