This moist, light cake makes for a perfect and decadent afternoon tea. You could also slightly warm it and serve with yoghurt.
PRE TIME : 80 minutes
SERVINGS 12-16 slices
RECIPE INSTRUCTIONS
Grease and dust your cake tin. Preheat your oven to 170ºC.
In a stand-mixer add the sugar, eggs, egg yolks and salt and mix on a medium speed for 3-5 minutes until it’s light and fluffy.
While the egg mixture is whipping, toast the cardamom seeds in a pot and grind into a fine powder. Add to the egg mixture along with the orange zest and vanilla. Then slowly drizzle the Lupi Extra Virgin Olive Oil into the mixture and continue to mix until all is combined.
Sieve the flour and baking powder into the mixture and gently mix. Add the diced apple and stir until just combined. Pour into your prepared tin and bake for 40-60 minutes until a cake tester comes out clean. Remove and let the cake cool in the tin for 10 minutes and then turn out to cool. Dust with icing sugar to serve.
Ingredients
Directions
Grease and dust your cake tin. Preheat your oven to 170ºC.
In a stand-mixer add the sugar, eggs, egg yolks and salt and mix on a medium speed for 3-5 minutes until it’s light and fluffy.
While the egg mixture is whipping, toast the cardamom seeds in a pot and grind into a fine powder. Add to the egg mixture along with the orange zest and vanilla. Then slowly drizzle the Lupi Extra Virgin Olive Oil into the mixture and continue to mix until all is combined.
Sieve the flour and baking powder into the mixture and gently mix. Add the diced apple and stir until just combined. Pour into your prepared tin and bake for 40-60 minutes until a cake tester comes out clean. Remove and let the cake cool in the tin for 10 minutes and then turn out to cool. Dust with icing sugar to serve.
