- The Wright Honey team
Honey & Orange Olive Oil Cake
1/2 (125ml) cup olive oil
1 tbsp orange juice
1/2 tsp vanilla bean paste
1/4 cup (35g) pistachios, coarsely chopped
1/2 cup (140g) Greek yoghurt
2 tbsp honey
1/2 cup (110g) caster sugar
1 cup (150g) self- raising flour
1 tbsp icing sugar
Chopped pistachios, to garnish
Dried orange slices, to garnish
Pre-heat oven to 160°C, 140°C fan-forced.
Line a 15x9cm loaf pan with baking paper and set aside.
Grate orange zest into a large bowl. Add olive oil, orange juice, vanilla bean paste, pistachios, Greek yogurt, honey, egg and caster sugar. Whisk to combine. Sift self-raising flour over the mixture and stir to combine.
Transfer into baking tin and cook for 30-35 minutes. Allow to sit in tin for 10 minutes before turning out onto a cooling tray.
In the meantime, combine icing sugar and 1 tablespoon boiling water in a small bowl and mix to combine thoroughly, free of lumps. Pour over cake and top with chopped pistachios and dried orange slices.
Recipe from Mastercraft Kitchen