Orange, almond & olive cake recipe

This recipe comes from Rick’s new series, Rick Stein’s Australia. Find out more here.

Ingredients for Rick’s orange, almond & olive cake recipe

SERVES 8

• 2 x 200 g small oranges, washed
• 4 large eggs
• Zest of 1 large lemon
• 160 g caster sugar
• 100 ml olive oil
• 200 g ground almonds
• 2 tsp baking powder

For the icing

• 250 g icing sugar
• 2 tbsps unsalted butter, melted
• 1-2 tbsps milk
• ½ tsp pure vanilla extract
• To serve (optional) thick cream and 2–3 oranges, segmented

How to make Rick’s orange, almond & olive cake

1. Put the whole unpeeled oranges in a saucepan and cover them with water. Bring to the boil and simmer gently for 20–30 minutes until they are tender.
2. Remove them and set aside until cool enough to handle. Cut the fruit in half and, with the tip of a knife, remove and discard the pips.
3. Put the orange pieces in a food processor and blend to a paste.
4. Preheat the oven to 180°C/160°C Fan. Grease a 20cm springform cake tin and line the bottom with baking parchment.
5. Whisk the eggs, lemon zest and caster sugar in a bowl. Add the olive oil and beat until light and well combined. Add the orange paste and stir, then fold in the ground almonds and baking powder.
6. Spoon the mixture into the prepared tin.
7. Bake for about 50 minutes or until risen and golden. The cake should have slightly shrunken from the sides and be springy to the touch. Let the cake cool completely in the tin, then turn it out on to a serving plate.
8. For the icing, whisk all the icing ingredients together in a bowl, adding more milk if necessary, to reach a pouring consistency then pour over the top of the cake and let it run down the sides. Refrigerate for 20 mins or until icing is set.

Happy cooking