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.