Ingredients
- Orange (1 large)
- Caster Sugar (300 g)
- Olive Oil (75 ml)
- Flour (280 g)
- Baking Powder (1 tbsp)
- Eggs (4 large)
- Vanilla Extract (2 tsp)
Instructions
Steps
- Preheat your oven to 190°C (Gas Mark 5) and grease a 23cm round springform pan.
- Prepare the orange by trimming the top and bottom to remove any hard parts. Slice it in half and remove the seeds. Puree the orange, including the peel, in a food processor.
- In the food processor, combine the orange puree with one-third of the caster sugar and olive oil, mixing until fully integrated.
- In a bowl, sift together the flour and baking powder.
- In a separate bowl, use an electric mixer to beat the eggs with the remaining sugar for about five minutes until light and fluffy.
- Gently fold in half of the flour mixture, followed by the orange mixture and vanilla extract. Finally, fold in the remaining flour, mixing just until combined.
- Pour the batter into the prepared cake tin, smoothing the top, and bake in the preheated oven for 20 minutes.
- Lower the oven temperature to 160°C (Gas Mark 2) and continue baking for an additional 30 minutes, or until the cake is golden brown and a skewer inserted comes out clean.
- Once baked, cool the cake on a wire rack before serving.