Blood orange olive oil cake
Author: Maldon Salt
Ingredients
- 5 blood oranges
- 250g golden caster sugar
- 150g plain flour
- 80g semolina
- 2tsp baking powder
- pinch of Maldon Salt
- 1 orange, zested and juiced
- 1tsp vanilla extract
- 3 large eggs
- 250ml extra virgin olive oil, plus extra for greasing
- creme fraiche, to serve
Method
- Grease a 20cm round cake tin with olive oil and line the base with parchment paper. Preheat the oven to 190C/Gas 5.
- Carefully cut the blood oranges into thin rounds (as thin as you can). Sprinkling 30g of the golden caster sugar on the bottom of the cake tin, over the paper. Then arrange the orange slices on top of the sugar in a circular pattern. Squeeze the end pieces of the oranges over the top and set aside while you make the cake batter.
- In a large mixing bowl, mix together the plain flour, semolina, baking powder and Maldon salt.
- In a smaller bowl, mix together the orange juice and zest, vanilla extract and olive oil.
- Place the eggs and sugar into a stand mixer (or you can use an electric whisk) and beat them together until they are pale and fluffy. Next add the dry ingredients, followed by the wet ingredients and beat until smooth.
- Pour the cake batter into the tin on top of the orange slices and smooth over the top. Place the cake tin into the preheated oven and bake for 30-40 mins until golden brown on top and cooked through.
- Remove from the oven and allow to cool for 10 mins. Carefully remove from the cake tin before turning upside down onto a plate and peeling off the baking paper. Allow the cake to cool completely before slicing and serving with crème fraiche.
