Thursday, 21 May 2015

Spring time Cake

Spring time Cake

Originally shared by Jon “the chef” Hole

Almond,Orange and Olive Oil Cake

"Almond blossom, sent to teach us
That the spring days soon will reach us."
Edwin Arnold.   

I so liked the idea of using olive oil ( New to me :) in cake making here is my first one
As i have 20 litres of pomace olive oil hanging around 2nd grade oil but great for cooking with a lot cheaper. 
( 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)


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)

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.

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