I’m very happy that Cathy pulled this one out of the archives (see the previous blog). It was one of our first toe-dippings into the vast sea that is ‘unconventional uses of olive oil’. Since those first tentative steps, we’ve climbed into our speedos and snorkels and jumped in – first with our olive oil chocolate truffles and more recently – and my current favourite – chocolate mousse with mandarin olive oil. But this cake recipe remains a classic – you can also try it with our lemon or orange olive oil.
Prepare a bundt (ring) tin with greaseproof paper on the bottom and a small amount of olive oil up the sides, making sure also to coat the central spout.
Sift the sugar, flour, baking powder, ground almonds and a pinch of salt together in a large bowl. Add the zest of all the citrus fruits.
Make a well in the centre and into it pour the milk, orange juice (squeezed straight from the oranges), the mandarin oil, a few drops of almond essence and the eggs. Mix well – using a hand or electric beater – for a few minutes until you have a smooth batter.
Pour the batter into the bundt tin and put into a preheated oven at 180oC/360oF. It’ll take about 45 minutes with a fan-assisted oven, a little more in a normal oven. You can tell it’s cooked when you start to smell delicious orangey aromas in the kitchen and when a skewer comes out clean. Turn out onto a wire rack to cool then sprinkle with icing sugar.
The cake can be eaten warm as a pudding served with fresh summer fruit and cream – but is also delicious the next morning as a breakfast cake. The cake keeps really well, retaining its moistness and zest.
Have just made the cake and it is lovely! Everybody enjoying it (so it won’t hang around for long!). I used your lemon oil and it worked very well. We love your oils and other products; shocked that your material should be so blatantly lifted by other people. Love receiving your Dolce Vita diaries (and very much enjoyed reading your book). In fact we love Le Marche and reading your news keeps our own dream of owning a little place there alive!
Best wishes to you.
[...] struck with the creation of our now rather popular mandarin breakfast cake, made with mandarin olive oil in place of butter. We baked and practised and refined and perfected [...]
[...] It’s delicious still warm with a bit of cream and a few raspberries. And equally delicious the next day; if you’re feeling decadent you can even have it as a breakfast cake. [...]