Orange cake-with olive oil

Today, I’m going to show you how to bake a healthier but delicious cake.

It’s true that cakes are everyone’s favorite treat, especially children’s.

There are numerous variations as far as the filling is concerned.

From desserts, the orange cake (together with chocolate cake) is my favorite one.

However, cakes do not always have to be extra fatty.

A clever trick is to change butter for olive oil.

Plus, if you could find an Extra Virgin Olive Oil (of low acidity),

you will favor you cake with an extra delicate aroma.

Last but not least, this is SUCH AN EASY RECIPE. Good luck!

ORANGE CAKE with olive oil

 

INGREDIENTS:

1 cup of Extra Virgin Olive Oil (EVOO)

4 eggs

1 cup of sugar

2 cups of flour

1 orange with the peel

3 tsp of baking powder

HOW TO:

In your mixer, put the orange, whole, with the peel but without the core.

Press the button for a few rounds and squash it well.

Take off the blade and put the stirrer in your mixer.

Add the olive oil, the eggs, the sugar and the squashed orange.

Press the button for a few rounds to blend the ingredients.

Then add the flour and the baking powder. Blend some more.

Take your baking mold (I use a round one of 22 cm/8.6 inches)

 

 

pour just a drop of olive oil and spread it all around,

using your hand or a brush.

 

This way your cake will come out easily, when it’s time to serve.

Bake your orange cake in a preheated oven at 180oC for 45’-50’.

 

If you want to see whether your cake is ready or not, take a pointed knife and dig it all the way into your cake.

If the blade comes out covered with the white filling that means the cake is not baked yet.

The knife must come out clean.

You may wonder if just one orange is enough for the entire cake.

Trust me it is more than enough. The aroma from the fresh orange is reinforced

by the aroma and the slight bitterness from the peel.

And all these are being “softened” by the extra virgin olive oil.

That is why I don’t recommend to use other kind of oil.

Well, that’s it. Decorate with some powder sugar or sliced almonds.

I really hope this orange cake will become your favorite, too.

Please, let me know what you think, ok?

 EXTRA TIP:

You can pour on your hot-just came out of the oven- cake some orange flavored syrup.

This way you will have the juiciest orange cake ever…

For the syrup:

2 cups of water ,1 cup of sugar

The peel of one orange, 1 small cinnamon stick

 

Bring the ingredients to boil and let them for 10 minutes. Turn off the heat and let aside to cool down.

When your cake is taken off the oven, slowly pour the syrup on it.

 

The syrup must be used either cold on hot food or hot on to cold food.

If both the syrup and the food are cold (or hot), the syrup

will not be absorbed and you will have a “muddy” result.

 

 

Try it out and let me know what you think, ok? Bye, bye and good luck !

 

 

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The easiest orange jam!!! A special treat for kids

Today, I’m gonna give you not just an easy recipe for home-made jam but my favorite orange jam.

My refrigerator never misses this easy and delicious treat. Especially in winter time, like nowadays, it’s my favorite time to pick Seville oranges from the streets and blend them with orange, lemon and mandarins to prepare a sourish, nature coloured jam wich everyone likes. It is perfect with toasted bread in the morning, with yogurt in the evening, as a layer over a cake, a perfect match for pancakes, even as filling for home-made cookies.

Children are gonna love it, take my word for it, and mother can relax offering to their kids something juicy & healthy.

Here is the original recipe made only with orange. If you want to add the extra fruit, just increase portions equally.

INGREDIENTS:

4 Oranges with the thick skin

Sugar

Water

 

HOW TO:

Wash and peel the orange.

Make sure to keep the 1/3 of the orange skin because we will put it in the jam.

In a pot we put the orange, the skin and enough water to cover them and we boil.

We boil the orange until it is soft enough to prong with a fork. We take it out of the pot and let aside to cool down a bit.

We take our mix out of the pot but we don’t throw the water. In a multi-chopper, we grind the orange with the skin.

Be careful to grind the orange but not the skin.Take them out of the multi-chopper and place them in a pot.

We add an equal amount of sugar (if our mix of fruit and skin is three cups for example, we add three cups of sugar).

We boil the jam in medium heat, blending with a wooden spoon until it becomes a firm, homogenized jam.

Approximately for 15 minutes.

When our jam is ready, we can keep it in glass, sterilized jars for a long period of time provided that we always use a clean spoon. So, never lick your spoon and dive it into the jar…

* HOW TO STERILIZE THE JAR:

Wash the jar with warm water and soap. Place it into the oven into 120° for 15-20 min. Turn off the oven, take the jar out and place it upside down on a clean towel. Leave it there until it’s time to use it. When you fill it with the jam, place it upside down until it cools down completely. Only then, you can place it into the refrigerator.

 EXTRA TIP:

If our pulp is too thick, we can add some water (not too much)

from the water in wich we boiled the orange.