Olive oil cake with orange slices and flaked almonds
In the summer, I want cake I can serve after barbecues with a ball of ice-cream. This easy recipe works really well for that. Simply boil an orange then blend it into a silky cake batter, and you'll have a deliciously light and fragrant cake where the citrus notes really come alive. And, of course, it's even better served with an indulgent scoop of Tesco Finest pistachio ice-cream or pistachio gelato, for a velvety and nutty flavour.
Prep 15 min
Cook 1 hr 30 min
Serves 10
3 oranges
4 Tesco Finest free-range chestnut maran eggs
200ml Tesco Finest Sicilian extra virgin olive oil
70g Tesco Finest Greek yoghurt
200g caster sugar
100g ground almonds
200g self-raising flour
1 tsp baking powder
½ tsp fine sea salt
30g flaked almonds
2 tbsp icing sugar
To serve Tesco Finest roasted pistachio ice-cream or Tesco Finest pistachio gelato
Suggested wine pairingTesco Finest sauternes
Heat the oven to 180C (160C fan)/350F/gas 4. Bring a pan of water to the boil. Add one whole, unpeeled orange and boil for 30 minutes. Once cooked, remove with a slotted spoon and leave to cool. Then quarter the orange and remove the pips. Blend the orange quarters, including the rind, in a blender then pour into a large mixing bowl.
Line a deep springform cake tin with parchment. Peel and slice the remaining two oranges into 5mm thick rounds and arrange these on the bottom of the tin.
To the mixing bowl, add the eggs, olive oil, yoghurt and caster sugar and whisk everything together. Add the ground almonds, flour, baking powder and salt and whisk briefly until combined. Pour the mix into the tin and bake for 55 minutes or until springy to the touch. Leave to cool, then turn out on to a serving plate and peel off the parchment.
Toast the flaked almonds in a frying pan for 4-5 minutes, tossing a few times until golden brown. Scatter the cake with the toasted almonds and dust with the icing sugar. Serve in slices with the ice-cream or gelato.
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