I’ve seen a few cake recipes using olive oil and had just never got round to trying one when the lovely folks at Duerr’s sent me some of their yummy marmalade and the perfect recipe came up. Drizzling the syrup over at the end means it’s wonderfully moist and keeps well.
- 100g breadcrunbs
- 225g caster sugar
- 150g ground almonds
- 2 1/2 tsp baking powder
- 300ml light olive oil
- 6 eggs
- 1 orange
- 1 lemon
- 4 tbsp marmalade
- 1 tbsp golden syrup
The process is very straightforward:
- Mix together the breadcrumbs, sugar, almonds and baking powder in a large bowl.
- Beat in the oil, eggs, half the marmalade and the zest of the orange and lemon.
- Pour the mixture into a lined 8 inch tin and put it into a cold oven, then turn it up to 170°c and bake for around 45 min.
- While the cake cools for 5 minutes make up the syrup by heating the juice of the orange and 1/2 the lemon, the golden syrup and the rest of the marmalade gently in a saucepan.
- Pierce the cake all over with a skewer and poor over syrup.
Looking good hey? If you want to top with the caramelised oranges then heat a tablespoon of sugar with a tablespoon of water in a frying pan and add orange slices when it bubbles. leave them for about 2 or 3 minutes and then put them on some baking paper to cool and harden before adding to your cake. It keeps for ages but was really nice when still a bit warm.
Warning: It’s delicious but very rich. I only managed half that slice when I took the photo but kept coming back for more!
[Disclosure: This is not a sponsored post but the Marmalade was sent to me by Duerr’s to try. All thoughts are my own, as ever.]