Baking · From the Beecroft Kitchen
Honey & Olive Oil Cake
One bowl, no mixer, and a crumb that stays moist for days.
Draft recipe · for review
- Serves
- 10
- Preparation
- 15 min
- Cooking
- 40 min
- Honey
- Orange Blossom
Ingredients
- 3 eggs
- ½ cup (175 g) Orange Blossom honey, plus 2 tbsp for glazing
- ½ cup (110 g) caster sugar
- ¾ cup (185 ml) extra virgin olive oil
- ½ cup (125 ml) milk
- Finely grated zest of 1 orange
- 1¾ cups (260 g) plain flour
- 2 tsp baking powder
- ¼ tsp salt
Method
- 1.
Preheat the oven to 170°C (fan-forced). Grease and line a 22 cm round tin.
- 2.
Whisk the eggs, honey and sugar until pale, then whisk in the oil, milk and zest.
- 3.
Fold in the flour, baking powder and salt until just smooth.
- 4.
Pour into the tin and bake for 35–40 minutes, until a skewer comes out clean.
- 5.
Warm the extra honey and brush over the cake while it is still warm. Cool in the tin.