Oranges and olives are grown in the same part of the world. Therefore it would make sense that these two ingredients would work well together in a cake. Before we discovered butter in cakes we would have use ingredients like olive oil.
As a binder I think the olive oil works well with the oranges and other ingredients in this cake. It’s a moist cake. The flavour of the orange is subtle but it’s sweet enough to notice the orange flavour. It makes a great summer dessert or snack too. We loved it and we hope you will too.
What do you enjoy eating as dessert in the summer months? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Small saucepan
- Colander
- Blender
- Grease proof paper
- Plastic brush
- Loaf tin or cake tin
Ingredients
- Oranges x 2 large
- Almond flour x 200g
- Tapioca starch x 100g
- Olive oil x 125g
- Maple syrup x 125g
- Eggs x 2 large or 3 medium
- Ground sweet cinnamon
- Baking powder x 1 tsp
- Salt x 1 tsp
- Oil to grease the tin
Method
- Pre-line or grease a loaf tin or cake tin.
- Scrunch the grease proof paper in your hands then spread the paper on the base and around the edges.
- Pour the oil on the base of the grease proof paper and spread in around the base and the sides using the plastic brush.
- Set aside.
- Put the large saucepan of water onto a high heat on the hob.
- Bring to the boil and carefully put the oranges into the water.
- Turn the heat down to a simmer and cook the oranges for 10 minutes.
- Leave to cook.
- After 10 minutes remove from the heat and drain through the colander.
- Add the olive oil, maple syrup, eggs and oranges to the blender.
- Put the lid on and blend all of these ingredients together.
- Blend until smooth-ish.
- Next add in the almond flour, tapioca starch, ground sweet cinnamon, baking powder and salt to the blender.
- Again blend until all the ingrdients are mixed together.
- Pour the mixture into the pre-lined or greased tin and spread it as evenly as possible across the base.
- Put the tin into the oven for about 25 – 30 minutes or until golden brown.
- To check it’s cooked put a skewer in and if it comes out clean-ish the cake is done.
- If it comes out with lots of cake mix on the end then put it back in for 3 – 5 minutes.
- Keep doing this until the skewer comes out clean-ish.
- Remove from the oven and leave to cool.
- Then slice and serve.
- Finally enjoy.
Coconut Oil and Lemon Cake was a delicious treat to bake. My husband like it so much the first time he ate this cake he had a slice and a half. It was very easy to prepare and cook. The cake is also freezable too. If you wanted to make this cake and eat it at a later point then you can. It will last for up to 5 days as well. Although it is better fresher. The cake goes down well with a cup of tea or coffee too. However you decide to eat this cake, as always, please enjoy. Thank you xxx
Googies Kitchen Life 