Name: Kiwifuit and Orange Cake
Ingredients: 60g butter, softened to room temperature; 200g caster sugar; 50ml Lupi Extra Light Taste Olive Oil; 2 eggs; 165g plain flour sifted sifted together with 2 tsp baking powder; 1 tsp vanilla bean paste (substitute 2 tsp vanilla essence or beans scraped from 1 vanilla bean pod); Finely grated zest from 1 orange; 225g sour cream; 30g almond meal; 2 large kiwifruit, peeled and thinly sliced; 1 tbsp demerara sugar (substitute brown sugar); Double thick cream, to serve

SERVINGS 6-8

60g butter, softened to room temperature

200g caster sugar

50ml Lupi Extra Light Taste Olive Oil

2 eggs

165g plain flour sifted sifted together with 2 tsp baking powder

1 tsp vanilla bean paste (substitute 2 tsp vanilla essence or beans scraped from 1 vanilla bean pod)

Finely grated zest from 1 orange

225g sour cream

30g almond meal

2 large kiwifruit, peeled and thinly sliced

1 tbsp demerara sugar (substitute brown sugar)

Double thick cream, to serve

RECIPE INSTRUCTIONS

Pre-heat oven to 200°C.

Grease and line the base and sides of a 9” (22cm) round cake tin.

Beat together the butter, sugar and olive oil until fluffy. Beat in eggs one at a time (add 1
tbsp flour mixture with each egg) until well combined. Add vanilla bean paste and orange
zest.

Fold through sour cream then carefully fold through almond meal and remaining flour
mixture.

Spoon into the prepared tin. Press kiwifruit slices gently into the surface. Sprinkle with
demerara sugar then bake for 50 mins. Turn off the oven and leave the cake in the closed
oven for a further hour. Allow to cool completely before serving with a generous dollop of
double-thick cream.

Ingredients