Occasionally, I need a break from chocolate. I love chocolate like any chocolate lover out there. I can have chocolate every single day, whenever. Just on some days, I needed a lighter dessert, something spring-y, perhaps. Hey, its spring afterall!
So i chose to bake this olive oil orange cake. Originally, its meant to be topped with pistachios but, I could not find any at the supermarket ( can you believe it) so I opted for walnuts instead. I love walnuts, they are good for your hair i heard. Most of the time, I have issues with nuts in my dessert, especially in cakes. I tend to avoid cakes with visible nuts on it, I guess I just don’t like those nuts getting in the way when I am eating my cakes. This time, I just went with it. I just had to, just because the original recipe has pistachios in it and I thought an orange cake would be too plain old plain. Well, I had no problems with it but I might want to just roast and coat them with honey, marmalade or caramel next time before topping them on the cake.
It wasn’t difficult, this cake. The only part i didnt like was juicing the orange, thats all. Honestly, I chose this recipe because of the olive oil used, instead of butter or other vegetable oil but I could hardly smell or taste the difference. Probably just abit, when i open the oven doors. The taste of orange is pretty subtle as well, I definitely wanted more punch in the cake. Probably ginger to kick it up a notch? Still, its a good cake, especially with a cup of earl grey tea (again).
Olive Oil Orange Cake with Walnuts (makes two 22cm round cake)
adapted from tandteacake
(The recipe makes two 22cm round cake tin cake, but I halved the recipe for a 9inch square tin cake)
400g (14 oz) pastry flour, sifted
250g (8.8 oz) castor sugar
200ml (6.75 fl. oz) olive oil
4 eggs, separate the whites
Grated zest of an orange
250ml (8.45 fl. oz) freshly squeezed orange juice (about 2 oranges)
Chopped walnuts (just to sprinkle on top)
1 tsp baking powder
1 tsp vanilla bean paste
1. Preheat oven to 180C and grease the baking tin.
2. Beat egg whites until stiff. Refridgerate.
3. In a large bowl, beat egg yolks with vanilla bean until fluffy. Add sugar and zest. Continue beating.
4. Add olive oil in a steady stream while still beating the mixture.
5. Add sifted flour and baking powder and fold in well.
6. Add orange juice bit by bit and mix well.
7. Fold in the egg whites.
8. Pour into cake pan and sprinkle chopped walnuts on top.
9. Bake for 30 minutes. ( I only baked mine for about 20 minutes as the cake was on the thinner side)