Spanish Orange Cake

Fans of the site will know that I occasionally stray from the wonders of lamb and beef and anything spicy to make a cake! Yes readers – I sometimes have the urge to go Suzy homemaker and whip up something sweet. Today I made a very easy cake using one of my favourite Spanish cookbooks as inspiration. The resulting cake “was” (as that is already past tense only 5 hours later) absolutely delicious. Oranges are one of my favourite fruits and this makes great use of them – a light, fluffy citrus burst of flavour. Perfect.

2 large oranges
3 eggs
1 cup granulated sugar
½ cup plain olive oil (not extra virgin)
2 cups plain flour
1 tablespoon baking powder

Preheat oven to 175ºC
Lightly grease an 8″ baking ring.
Zest one of the oranges and set aside.
Squeeze the juice from the oranges until you have 250ml (1 cup) of juice. Drink the rest!

Whisk the eggs until light and fluffy then add the sugar gradually, beating with a wooden spoon. Add the orange zest and olive oil and beat further, then the orange juice and beat some more. Add the flour, a cup at a time and beat thoroughly to make sure it’s well combined. Finally, beat in the baking powder.

Pour the mixture into the cake tin and bake in the oven for 40-45 minutes until a skewer comes out clean when inserted into the cake.

Leave to cool for 10 minutes then turn out to a wire cooling rack.

Dust with a little icing sugar and/or ground cinnamon if you feel the urge – but it’s pretty damn tasty all on its own with the obligatory cup of coffee.

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