Orange Blossom and Olive Oil Cake Recipe

BY LIZI OLDHAM

A light summer cake packed full of fragrant, delicate and zesty flavours.

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1 FEB - 2022

If summertime was a cake, this would be it.

If you've got a sweet craving that requires satiating, this orange blossom and olive oil cake will make for the perfect summertime cake - delicate with a bit of tartness, it's actual perfection.

The cream cheese buttercream simultaneously enhances and balances the orange zing to create a burst of summer on your tongue.

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Ingredients

1 1/3 cups extra-virgin olive oil
3 large eggs
1 1/4 cups buttermilk
Grated orange zest of 1 Orange
1/2 cup orange freshly squeezed juice
Splash of Orange Blossom Water
1 3/4 cups granulated sugar
2 cups all-purpose flour
1 1/2 teaspoons kosher salt, or to taste
1/2 teaspoon baking powder
1/2 teaspoon baking soda

Cream Cheese Buttercream:
225g Unsalted Butter
250g Cream Cheese
5cups Icing Sugar
Splash of Orange Blossom Water
Edible flowers

Method

Preheat oven to 160°C, line two 20cm springform cake tins.

Add the olive oil, eggs to a large bowl and whisk well till emulsified.

Add the milk, orange zest, orange juice and orange blossom water. Whisk till combined.

Add the sugar and mix well.

Being careful not to overmix, add the flour, salt, baking powder and baking soda. The mixture will be runnier than most cake batters, this is OK!

Pour half into each of the prepared cake tins.

Bake for 25-35 minutes until golden and no longer runny.

Remove from the oven and allow to cool before removing from the tins.

While cooling in another bowl combine the butter and cream cheese until there are no lumps.

Add a splash of orange blossom water and mix well.

On low, slowly add the icing sugar until combined.

Pipe onto cooled cake.

Decorate with edible flowers.

Enjoy evry bite and revel in life. x

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