FRIDAY 29th September is Macmillan’s World Biggest Coffee Morning.
To find an event near you, click here.
If you’re on the look-out for some baking inspiration, look no further.
This cake is so full of flavour we can confidently guarantee that one slice won’t be enough.
Containing blood oranges and olive oil, it’s a perfect pairing.
It’s been made using Greybe Fine Olive Products.
4 whole blood oranges
100ml Willow Creek Directors’ Reserve Extra Virgin Olive Oil
200g icing sugar
200g almond flour
1tsp baking powder
icing sugar for dusting
2 dessert spoons creme fraich
drizzle of Doleon Orange Flavoured Extra Virgin Olive oil
dash of whisky
Preheat oven to 170C/150C fan/gas mark 3/325F.
Place the blood oranges into a small saucepan and cover with water.
Simmer over a medium heat for about an hour.
Remove from heat, allow to cool.
Place the oranges into blender and puree.
Add eggs plus olive oils and drizzle while blending.
Add dry ingredients to blender till incorporated (or mix together in a large bowl).
Pour mixture into a round, greased cake tin.
Place in oven and bake for 40-45min or till cake has risen and is golden in colour.
Mix drizzle of orange olive oil with crème fraiche.
Add a splash of whisky and combine.
Dust cake with icing sugar and serve with crème fraiche mixture.