Orange and olive oil cake

Recipe from: 16 July 2015
recipes, bake, cake

Ingredients 13
Time 00:15
  • 3
    jumbo eggs, separated
  • 200
    castor sugar
  • 1/4
    orange blossom water or orange essence
  • 1
    olive oil
  • juice and grated zest of 1 orange
  • 200
    ricotta cheese, crumbled
  • 180
    ground almonds
  • 140
    cake wheat flour, sifted
  • 2
    baking powder
  • pinch of salt
  • orange slices to garnish
  • icing sugar to dust


Preheat the oven to 170ºC.

Grease and line a deep 23cm springform cake tin.

Place the egg yolks, sugar and orange blossom water or orange essence in a bowl. Beat with an electric beater until light and fluffy, about 4 minutes, add the olive oil, orange juice and zest and ricotta, whisk to combine, then stir in the ground almonds, flour, baking powder and salt.

Whisk the egg whites until stiff and fold into the batter. Pour the batter into the prepared cake tin and bake for 40 minutes, or until an inserted skewer comes out clean. Allow to cool in tin slightly, then remove from tin to cool completely on a rack.

To serve
Garnish with orange slices and dust with icing sugar.

Words and image:
Fairlady magazine

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


Read more on: bake  |  cake  |  recipes

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.