ORANGE OLIVE OIL CAKE
SERVES 10 PREP 15 MINS COOK 45 MINS
¾ cup olive oil
¾ caster sugar
2 cups self-raising flour, sifted
1 cup Greek-style natural yoghurt
¼ cup orange juice grated zest
1½ cups icing sugar
1 tbsp orange juice shredded orange zest, to decorate
1 Preheat oven to 180°C. Lightly grease and dust a 22cm bundt pan with flour (see tip).
2 In a large bowl, using an electric mixer, beat oil and sugar together until pale and creamy.
Add eggs, one at a time, beating well after each addition.
3 Fold flour into mixture, alternately with combined yoghurt and juice, beginning and ending with flour. Fold zest through.
4 Spoon mixture into pan, smoothing top. Bake 40-45 mins until cooked through. Cool in pan 10 mins, then turn onto a wire rack to cool completely. 5 ORANGE ICING Meanwhile, sift icing sugar into a bowl. Gradually add juice, stirring until smooth and spreadable (adding more juice, if required).
6 Drizzle icing over cooled cake and sprinkle with zest to serve.