The Australian Womens Weekly Food — Issue 27 2017

46 AWW FOOD • ISSUE TWENTY SEVEN

DID YOU

KNOW?

Valencia oranges are

an Australian variety.

They have seeds and

their flesh is sweet,

richly coloured and

very juicy. They’re

smaller than navel

oranges, are

smooth−skinned, and

often green−tinged

because they ripen in

warmer weather,

rather than the cold

weather, known for

giving oranges their

bright orange colour.

“This simple olive oil cake, with flavours redolent

of the Mediterranean, is a favourite of mine, for

its beautiful moist crumb and citrus flavour.”

Sophia Young, Style Director, AWW Cookbooks

OLIVE OIL

MARMALADE CAKE

PREP + COOK TIME 1 HOUR 15 MINUTES

(+ STANDING & COOLING) SERVES 12

⅔ cup (160ml) extra virgin olive oil

1 cup (285g) orange marmalade

3eggs

1 cup (120g) ground almonds

⅔ cup (100g) plain flour

3 teaspoons baking powder

¼ cup (60ml) orange juice

ORANGE SYRUP

1 medium orange (240g)

⅔ cup (160ml) orange juice

¼ cup (60ml) water

¼ cup (85g) honey

1 cinnamon stick

3 whole cloves

1 Preheat oven to 170°C/150°C fan.

Grease and line a deep 20cm round

cake pan with baking paper.

2 Beat oil and marmalade in a

medium bowl with an electric mixer

until pale and fluffy. Beat in eggs,

one at a time.

3 Sift ground almonds, flour and

baking powder into a large bowl.

Add almond mixture and juice to

marmalade mixture; beat on low

speed until just combined. Spread

mixture into pan.

4 Bake cake for 55 minutes or until

a skewer inserted into the centre

comes out clean. Leave cake in pan

for 30 minutes before turning,

top−side up, onto a wire rack.

5 Meanwhile,make orange syrup.

6 Pierce the top of the cake

randomly with acake skewer. Slowly

pour the warm syrup over the cake,

allowing the syrup to be absorbed.

Serve warm or at room temperature.

ORANGE SYRUP

Using a vegetable peeler, thinly peel

rind from orange, with as little white

pith as possible; cut rind into thin

strips. Place rind and remaining

ingredients in a small saucepan; bring

to the boil. Reduce heat; simmer for

15 minutes or until syrup thickens

slightly. Remove from heat; cool

syrup for 10 minutes. Remove

cinnamon stick and cloves to serve.

In Season