Oranges and olive oil are to me two symbols of Spain. Growing up in the south of France, my family travelled to Spain every year for the holiday, to visit Dad’s family. One of the best memories I have from those years is driving through the country side of Spain and stopping along the way for a stroll in the orange groves. We would pick orange directly from the tree and enjoy the deliciousness of these little juicy suns.
This Spanish Orange Cake recipe is adapted from Tefal Cuisine Companion ‘1 Million Menus’. I followed the recipe but if I was to make it again I would only put half the peel of the orange as sadly the cake was too bitter to my liking. Dusting with icing sugar helped a little bit, alternatively icing could have probably helped too.
Spanish Orange Cake
- 1x organic orange (tip: I recommend you remove half the peel or the cake may be too bitter like mine was)
- 200 g sugar
- 100 ml extra virgin olive oil
- 3 eggs
- 100 ml milk
- 250 g self-raising flour
- Preheat the oven to 180ºC.
- Cut the orange into quarters without peeling. Remove the seeds and pith. Place the quarters with the peel in the bowl fitted with the ultrablade knife.
- Add the sugar, oil, eggs and milk. Mix at speed 11 for 3min. Launch the P3 pastry program and gradually add the flour.
- Butter a high-edged tin and pour in the mixture. Bake for 35 to 40mins approximately. Leave to cool, dust with icing sugar and serve.
What is your favourite Spanish food?