The buttery and robust flavour of olive oil with the tang of blood orange gives this cake extra depth and intensity and takes about five minutes to make – win!
- 1 cup all-purpose flour
½ cup Polenta
1 cup sugar
1 teaspoon baking soda
½ teaspoon salt
¾ cup blood orange juice (about 3 medium oranges)
¼ cup lemon juice
⅓ cup olive oil such
1 tablespoon blood orange zest
1 tablespoon cider vinegar
1 teaspoon vanilla
Blood orange, skin off cut into 5mm slices for decorating
Icing sugar for dusting
Preheat oven to 180 degrees. Grease a cake pan with olive oil and dust with flour.
Whisk dry ingredients, flour, polenta, sugar, baking soda and salt together.
In a separate bowl stir wet ingredients, blood orange juice, lemon juice, olive oil, zest, vinegar and vanilla together.
Add dry ingredients to wet and stir until well incorporated. Pour mix into prepared pan and bake for 25-30 minutes or until a tester comes out clean.
Once coolish, dust lightly with icing sugar.