Fiona’s Citrus Olive Oil Cake

Prep time: 15 mins

Cook time: 1 hr

A decadent treat featuring seasonal Tasmanian olive oil.

Directions

Preheat the oven to 180°C.
Oil, butter, or spray a 9-inch cake pan, or 24cm loaf tin, that is at least 6cm deep with cooking spray and line the bottom with parchment paper.
In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil,
milk, eggs, orange zest and juice. Add the dry ingredients; whisk until just combined.
Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester
comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, two hours.

This recipe can be modified to use any in-season citrus; limes taste brilliant with a sprinkling of shaved coconut on top—delish!

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.

Prep time: 15 mins

Cook time: 1 hr

A decadent treat featuring seasonal Tasmanian olive oil.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.

Preheat the oven to 180°C.
Oil, butter, or spray a 9-inch cake pan, or 24cm loaf tin, that is at least 6cm deep with cooking spray and line the bottom with parchment paper.
In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil,
milk, eggs, orange zest and juice. Add the dry ingredients; whisk until just combined.
Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester
comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, two hours.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.

This recipe can be modified to use any in-season citrus; limes taste brilliant with a sprinkling of shaved coconut on top—delish!