Blood Orange, Prune And Olive Oil Cake Recipe

Name: Blood Orange, Prune And Olive Oil Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the candied Blood orange slices; 1 cup sugar; 1 cup water; 1 blood orange; For the cake; 150 grams spelt or plain flour; 60 grams ground almonds; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon cinnamon; 3 organic eggs; 90 milliliters extra virgin olive oil; 100 milliliters pure maple syrup; 1 teaspoon vanilla extract; zest and juice of 1 large blood orange; 10-12 pitted prunes, roughly chopped

Servings: persons

For the candied Blood orange slices
1 cup sugar
1 cup water
1 blood orange
For the cake
150 grams spelt or plain flour
60 grams ground almonds
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
3 organic eggs
90 milliliters extra virgin olive oil
100 milliliters pure maple syrup
1 teaspoon vanilla extract
zest and juice of 1 large blood orange
10-12 pitted prunes, roughly chopped

1
["First, make the candied blood orange slices. Line a baking tray with baking paper. Using a sharp knife or a mandolin, slice the orange into as many slices as you can (they need to be about 3mm in thickness).", "In a saucepan, combine water and sugar and place over medium heat to boil for about 5 minutes (the sugar should completely dissolve). Gently place orange slices into sugar syrup and simmer for 15-20 minutes. The pith will become slightly transparent and the syrup will reduce. Using tongs, remove slices from syrup, place on prepared baking tray and set aside. Reserve syrup.", "Next, make the cake. Preheat oven to 170C fan bake. Grease and line a 22cm tin.
2
Combine flour, ground almonds, baking powder, baking soda and cinnamon in a large bowl and set aside.", "In the bowl of an electric mixer, whisk eggs for about 3 minutes, until pale, light and fluffy, and then gradually add the oil while still beating. Fold through maple syrup and vanilla. Add dry ingredients in two lots until fully incorporated. Be careful not to over mix. Finally, fold through orange zest and juice and prunes.", "Spoon batter into the prepared tin and bake for about 40 minutes. The cake is ready when golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Cool for around 10 minutes before turning out onto a rack.", "Once cool, place candied orange slices on top. Serve with a little of the orange syrup and a dollop of mascarpone. Refrigerate in an airtight container for up to 3 days."]

808

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the candied Blood orange slices, 1 cup sugar, 1 cup water, 1 blood orange, and more.

Yes, Blood Orange, Prune And Olive Oil Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blood Orange, Prune And Olive Oil Cake

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