OLIVE OIL MARMALADE CAKE

SERVES 12

INGREDIENTS

⅔ cup extra virgin olive oil 1 cup orange marmalade 3 eggs

1 cup ground almonds ⅔ cup plain flour

3 tsp baking powder

¼ cup (60ml) orange juice

ORANGE SYRUP

1 medium orange ⅔ cup orange juice ¼ cup water

¼ cup honey 1 cinnamon stick 3 cloves

1 Preheat oven to 170°C. Grease and line a deep, 20cm round cake tin with baking paper.

2 Beat oil and marmalade in a medium bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time.

3 Sift ground almonds, flour and baking powder into a large bowl. Add almond mixture and juice to marmalade mixture; beat on low speed until just combined. Spread mixture into tin.

4 Bake cake for 55 minutes or until a skewer inserted into the centre comes out clean. Leave cake in tin for 30 minutes before transferring, top-side up, to a wire rack.

5 Meanwhile, make orange syrup (see below).

6 Pierce the top of the cake randomly with a skewer. Slowly pour the warm syrup over the cake, allowing the syrup to be absorbed. Serve warm or at room temperature.

ORANGE SYRUP

1 Using a vegetable peeler, thinly peel rind from orange, with as little white pith as possible, then cut rind into thin strips.

2 Place rind and remaining ingredients in a small pan and bring to boil. Reduce heat and simmer for 15 minutes or until syrup thickens slightly. Remove from heat and cool for 10 minutes. Remove cinnamon stick and cloves to serve.