OR­ANGE OLIVE OIL CAKE

SERVES 10 PREP 15 MINS COOK 45 MINS

Woman’s Day (Australia) - - Food To Love -

✦ ¾ cup olive oil

✦ ¾ caster sugar

✦ 2 eggs

✦ 2 cups self-rais­ing flour, sifted

✦ 1 cup Greek-style nat­u­ral yo­ghurt

✦ ¼ cup or­ange juice

✦ grated zest 1 or­ange

OR­ANGE IC­ING

✦ 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.

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