Olive Oil & Citrus Cake
A tender, golden loaf built on good olive oil and whole oranges, with a crackly sugar top and no dairy in sight.
By Mara Okafor ·
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 hr 10 min
- Yield
- Makes one loaf, serves 10
Method
Step 1: Heat the oven to 180C / 350F. Line a 900g loaf tin with parchment.
Step 2: Whisk the flour, baking powder, baking soda, salt, and sugar in a large bowl.
Step 3: In a jug, whisk the orange zest and juice, lemon zest, olive oil, oat milk, vinegar, and vanilla.
Step 4: Pour the wet into the dry and fold just until no streaks remain — don't overmix.
Step 5: Scrape into the tin, level the top, and sprinkle with the extra tablespoon of sugar for crackle.
Step 6: Bake for 48-52 minutes until risen and a skewer comes out clean. Cool in the tin for 15 minutes, then lift out onto a rack.
Nutrition (per serving)
- Calories
- 290 kcal
- Protein
- 3 g
- Fat
- 14 g
- Carbs
- 39 g
