Orange Purée Olive Oil Cake
Use Purée Orange, Frozen, Boiron (1kg) to make this recipe. Orange purée brings juice, pulp and aromatic oils to an olive oil cake in one measured ingredient. The cake stays moist for several days, while a simple purée glaze reinforces the citrus without extra decoration.
At a glance
- Yield: 10
- Preparation: 20 minutes
- Cooking: 45 minutes
- Chilling or freezing: 1 hour
Ingredients
- 220g orange purée, thawed
- 220g plain flour
- 180g caster sugar
- 2 tsp baking powder
- 3 large eggs
- 150ml mild olive oil
- 80g Greek yoghurt
- 1 pinch fine sea salt
- 100g icing sugar
Method
- Heat the oven to 170°C fan and line a 20cm round tin.
- Whisk the eggs and caster sugar until slightly thickened. Whisk in 170g purée, the olive oil and yoghurt.
- Fold in flour, baking powder and salt. Pour into the tin and bake for 40 to 45 minutes until a skewer emerges clean.
- Cool in the tin for ten minutes, then transfer to a rack.
- Mix the icing sugar with enough of the remaining purée to make a thick glaze. Spoon over the cold cake.
Why this recipe works
Olive oil remains fluid when chilled, so the crumb stays soft. Purée supplies consistent moisture and orange flavour throughout the batter instead of only on the surface.
Practical tips and variations
- Choose a mild olive oil unless you want a pronounced peppery note.
- Glaze only when the cake is fully cool.
- If the purée is sweetened, reduce the caster sugar by 15 to 25g after tasting.
Serving and storage
Keep airtight at room temperature for up to three days, or refrigerate for up to five days and return to room temperature before serving.
Frequently asked questions
Can I use a loaf tin?
Yes. Use a lined 900g loaf tin and allow a little longer in the oven.
Why is my olive oil cake dense?
The flour may have been overmixed or the baking powder may be old.
Can I freeze the cake?
Freeze it without glaze for up to one month, then thaw at room temperature and glaze.
447706084493
