Orange Balsamic Olive Oil Cake
Citrusy Olive Oil Cake with Orange Balsamic Syrup
Sticky Balsamic
1 Cake
15 minutes
45 minutes
American
Dessert
Indulge in this moist and citrusy olive oil cake, perfectly complemented by a glossy orange balsamic syrup. Finished with fresh orange segments, this dessert is a luxurious treat ideal for entertaining or a delightful afternoon tea.
Ingredients
- 250 g plain flour
- 200 g caster sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 3 large eggs
- 180 ml extra virgin olive oil
- 180 ml fresh orange juice, (about 2 oranges)
- Zest of 2 oranges
- 1 tsp vanilla extract
- 60 ml Sticky Balsamic Orange
- 60 ml fresh orange juice
- 50 g sugar
- Fresh orange segments
- Icing sugar, for dusting
Directions
- Preheat oven to 170°C (340°F). Grease and line a 22cm (9-inch) round cake tin.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, olive oil, orange juice, zest, and vanilla until smooth.
- Add wet ingredients to dry, mixing gently until just combined. Do not overmix.
- Pour into prepared tin and bake for 40–45 minutes, or until a skewer comes out clean.
- While the cake bakes, combine Sticky Balsamic Orange Vinegar, orange juice, and sugar in a small saucepan. Simmer over low heat for 5–7 minutes until syrupy.
- Cool cake for 10 minutes, then poke holes over the top with a skewer. Pour warm syrup over cake.
- Garnish with orange segments and a dusting of icing sugar to serve.