Try this zesty citrus cake the next time you feel like baking something sweet.
EVOO (Extra Virgin Olive Oil) is a very versatile oil as it can be used in both sweet or savoury dishes, and since the oil can withstand very high temperatures, it is ideal for any form of cooking. EVOO is unique in that the antioxidants and nutrients do not break down during the culinary process, therefore not only does it add nutritional value to any dish, but its natural compounds elevate and complement all other ingredients.
Citrus Olive Oil Cake
By Lizna for SA Olive
1 cup brown sugar
½ tsp salt
zest of one orange
zest of one lemon
1¾ cups flour
1½ tsp baking powder
¾ cup Extra Virgin Olive Oil (EVOO)
105 ml melted butter
Dry icing sugar
Pre-heat the oven to 180 °C, grease and line a cake pan.
Beat the eggs, sugar and zest until creamy. Whisk the butter and EVOO together and set aside. Sift the flour, baking powder and salt.
Alternate adding the flour and EVOO to the egg mixture until everything is combined.
Transfer the batter to the pan and bake for around 30 minutes. When a cake tester/ toothpick comes out clean the cake is ready.
Turn the cake out of the pan onto a cooling rack and let it cool completely.
Dust the icing sugar over the cake and decorate with some rosemary and dried citrus slices.
Serve with a great cup of rooibos tea!