There’s nothing quite like a little something sweet to accompany your afternoon cafe (at least for me, anyway) and I think an orange cake is just perfect when paired with coffee. I really love how citrus (oranges especially) appear in almost every Greek dessert recipe. Whether it’s to infuse a syrup with the rind or to use the juice to bake a cake or make biscuits. You can guarantee, it’s always star ingredient.
For this recipe I am using a 6 cup Bundt tin. If you own a much larger size form, double the quantities to fit your tin. Alternatively, bake the documented recipe in a 20cm round tin.
½ cup extra virgin olive oil
⅓ cup almond or any other plant based milk
⅓ cup orange juice
Zest of one orange
1 teaspoon vanilla sugar or paste
1 ¾ cup plain flour
1 cup caster sugar
1 teaspoon baking powder
½ teaspoon baking soda
5 teaspoons powdered sugar
3-4 teaspoons orange juice
Preheat oven to 170°c fan forced. To a bowl combine olive oil and plant based milk. Juice oranges and in a cup stir through the baking powder and soda and until it fizzes. Pour into the bowl. Add orange zest, sugar, and vanilla sugar. Sift in the flour and mix very well until combined and the cake batter is velvety.
Transfer to a greased cake tin and bake for approximately 30-40 minutes or until a skewer can be inserted and removed clean.
In a small bowl combine, powdered sugar and orange juice stirring until you have a glaze like consistency to drizzle over the cake. Once the cake has cooled slightly, drizzle the glaze over.
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