Torta all’Olio D’Oliva Mandorla e Arancio “Orange , Almond and Olive Oil Cake”

 

Category:	Dessert
Yield:	8 portions
Nos portion/Portion size:	450 g
Preparation Time	10 minutes
Cooking Time	60 minutes
Total time	70 minutes

RECIPE

Ingredients	Unit	Gross weight	Net weight
Caster Sugar	g	100 g
Brown Sugar	g	75 g
AP flour	g	175 g
Ground Almond	g	80 g
Baking Powder	tsp	2 tsp
Maldon Salt	pinch	About
Olive Oil	g	150 g
Eggs	each	3 Large
Orange zest & juice	each	2
Orange Blossom Water	tsp	1 tsp
FOR THE CREAM
Double cream	ml	300 ml
Honey	g	20 g

 

METHOD

Heat the oven to 180C and grease and line a 23cm (8-in) cake tin with baking paper.

To make the batter, combine the sugars, plain flour, ground almonds, baking powder and salt in a large bowl.

In a second bowl, whisk the olive oil, eggs, orange zest and juice, and orange blossom water, if using. Gradually add the wet ingredients to the dry, mixing until well combined. Pour the batter into the prepared tin and bake for 45 minutes. Let the cake cool down.

In a medium bowl, gently whip the double cream, honey and a pinch of salt, until thick and spoon able. Serve the cake with a side of Cream.