Orange sponge cake with olive oil
Votes: 5
Time: 1 hour 20 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Orange sponge cake with olive oil - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 beaten eggs category CO
- 2 cups granulated sugar
- 340 gr. olive oil
- 300 ml of milk
- 60 ml orange liqueur
- 60 ml of orange juice
- 3 tsp lemon zest
- 2 cups premium wheat flour
- 1/2 teaspoon baking soda
- 1/2 tsp baking powder
- 1 teaspoon coarse salt
- 110 g finely chopped blanched almonds
- Powdered sugar for sprinkling
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Recipes with similar ingredients: eggs, milk, biscuit dough, Orange liqueur, Orange juice, lemon zest, premium flour, powdered sugar, almond
Cooking the dish according to the recipe:
- Preheat oven to 180°C. Grease a 25cm cake tin with butter.
In a large bowl, whisk together the eggs, sugar, olive oil, milk, liqueur, orange juice, and lemon zest. Sift together the flour, baking soda, baking powder, and salt. Combine the dry ingredients with the wet ingredients. Whisk well. Add the almonds. - Pour the mixture into a greased cake pan. Bake for an hour. Place on a cooling rack. Run a knife around the edges of the pan and turn the cake out onto a plate. Dust with powdered sugar and serve.
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