Orange and olive oil cake

A full flavoured moist treat perfect for anytime of day.
recipes, bake, cake
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Recipe from: 16 July 2015
Preparation time: 15 min
Cooking time: 40 min


  • 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

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