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Tuesday, 19 February 2013

Almond,Orange and Olive Oil Cake Recipe


"Almond blossom, sent to teach us

That the spring days soon will reach us."

Edwin Arnold.   



I so like the idea of using olive oil in cake making which i found via +David Leite many thanks. What a great idea so i have adapted this recipe from his sumptuous recipe and web site @ Leites Culinaria.

Olive pomace oil is the oil that is extracted from the olive pulp after the first press. Once the mechanical oil extraction of olive oil is complete approximately 5-8% of the oil remains in the pulp,

 

Recipe

250g Plain Flour

200g Ground Almonds

2 teaspoon Baking powder

1 teaspoon salt

4 Oranges

3 Table spoons Orange Flower water

5 Eggs

400g Castor sugar

1/2 pint Olive oil (I used Pomace olive oil)


Method

1. Zest the oranges, then squeeze 4 of them. 

3. Sieve  together the flour, baking powder, and salt in a large bowl 

4. In a large bowl  beat the eggs on medium speed 

 Add in the sugar and beat 2 minutes.Turn down adding the flour mix and oil slowly.Add the orange juice, zest and orange flower water, beat for a few seconds to mix 

5. Pour the mix into greased and floured cake tin and bake at 350f / 170c  1hour 15 mins or there about. Cool 10 mins

6. Turn the cake out onto the rack and cool completely 


Buttercream icing

140g butter, softened

280g icing sugar

1-2 tbsp Lemon juice

1 Beat the butter in a large bowl until soft.
2 Add half of the icing sugar and beat until smooth.
3 Add the remaining icing sugar and one tablespoon lemon juice and beat the mixture until creamy and smooth. Beat in the lemon juice if necessary, to loosen the mixture.