orange and olive oil cake
prep time
cook time
total time
recipe type: cake
serves: 8
  • 1½ cups plain flour
  • ½ cup almond meal
  • ¾ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda ((baking soda))
  • ½ teaspoon salt
  • 2 oranges (juiced)
  • 1 lemon (juiced)
  • coconut yoghurt (to make the orange and lemon juice up to 1 cup in total, I needed about ⅓ cup)
  • orange and lemon zest (from the oranges and lemons)
  • ½ teaspoon vanilla essence
  • ½ cup olive oil (use a light flavoured one for this)
  1. Preheat the oven to 180ºC / 350ºF
  2. Oil an 8 inch springform pan and cover the bottom with baking paper.
  3. Mix all the dry ingredients together in a large bowl
  4. Mix all the wet ingredients together in another bowl
  5. Pour the wet ingredients into the dry ones and mix until smooth
  6. Pour into the pan and bake for 50 minutes. Check and see if a skewer inserted comes out clean. If not give it another 10 minutes and check again.
  7. Remove from the oven when done. Run a knife around the edge of the pan.
  8. Leave for 5 minutes. Release the springform and invert onto a cooling rack.
  9. I decorated mine with some toasted flaked almonds.
  10. Wait patiently before cutting, you'll ruin the texture if you cut too soon....
Recipe by quinces and kale at