I don’t know how it goes for you, but with us the taste of the Sunday is sacred and to accompany a good tea it is necessary to always have a good homemade pastry (less unstoppable) and there is an orange cake and the olive oil. And as Mini-Miss love “gâkeaux” her mom and I do not lack to make him happy, yes, because Mr. and I also love it. The last of the oranges are still on the shelves and in addition to this are the blood oranges (my favorite), but as you can see on the photos I have been very disappointed in the opening because they are far from being blood, pffff. In short it doesn’t change the taste but it is a fair bit to talk about that I tell you that (even if I speak alone), finally I say that I say nothing !

It’s nothing complicated to make this cake, the orange, you will just have to have on hand a jar of orange marmalade, yes, you know that pot that hangs in your closet for months without you know what to do … I save you a little there, no ?!

Cake, orange olive oil {without milk}

For 1 cake Save Print Ingredients

  • 250 g of flour T80
  • 170 g of orange marmalade
  • 70 ml olive oil
  • 70 ml of milk plant (here rice)
  • 2 eggs
  • The zest and the juice of one orange
  • 1/2 packet of yeast
  • FOR THE FROSTING
  • 50 g of icing sugar
  • 1-2 tablespoons of orange juice

 

Preparation

  • Preheat the oven to 170°.
  • Mix together the flour and yeast and make a well.
  • Beat eggs and then add the marmalade, the milk plant, the oil and the zest and the orange juice.
  • Pour the mixture over the flour and mix without working the dough too.
  • Pour into a cake pan.
  • Bake for 1 hour.
  • Remove from pan 5 minutes after the exit of the oven and leave to cool.
  • For the icing mix the icing sugar and orange juice together, starting with a spoon and adjust if needed and then pour over the cake.

 

Written by Doc

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