Ingredients

  • 1 large orange
  • 1 large lemon
  • 6 tablespoons Gustare Blood Orange Extra Virgin Olive Oil
  • 175g (¾ cup plus 2 tbsp.) granulated sugar
  • 4 eggs
  • 175g (¾ cup) ground almonds
  • 2 tsp. baking powder
  • Icing/confectioners sugar to dust
  • A 20 cm/8-inch loose-bottomed cake pan, lightly oiled and base-lined with non-stick parchment paper

Directions

1

Wash the orange and lemon and put them both in a saucepan. Cover with water, bring to the boil and simmer for 30 minutes or so, until soft.

2

Remove from the water and leave to cool. Cut the orange in half, discard the pits and put the skin and pulp in a food processor. Cut the lemon in half and discard the pits and pulp.

3

Put the skin in the food processor with the orange. Puree and set aside.

4

Preheat the oven to 350 degrees.

5

Beat the Blood Orange olive oil, sugar and eggs together until light and fluffy. Stir in the ground almonds and baking powder.

6

Add the puréed fruit and stir until thoroughly mixed. Spoon the batter into the prepared cake pan. Bake in preheated oven for 50-60 minutes, or until the cake is golden and risen and springs back when touched with a fingertip.

7

Leave to cool in the pan until completely cold. Turn out and dust with icing or confectioners sugar. Serve in slices. Enjoy!

Notes

Serving Suggestions: 

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