As already mentioned – I got to celebrate a birthday in May (27th – just in case you wanted to diarize this for next year…. :)) and birthdays normally mean cake – right?
one of the other girls in the office (someone who also brings in cakes every once in a while) celebrates her birthday the day before mine – so we agreed that she would bring cake into the office on Monday, while I would rather bring in cakes on Tuesday (2days of office cake – hello!)
So after my birthday dinner with a few friends – I got cracking in the kitchen to make 2 different cakes (I really wasn’t in the mood to do a traybake kind of treat).
The first cake in the oven was the Cappuccino Chocolate cake (which has received glowing reviews from those who nibbled on it) and this cake, Orange Cake from the Olive Magazine (June 2013 issue) – whereby Olive reader, Sophie Law, provides the recipe for a citrus cake that is both zingy and light (called a St Clements Cake having taken its name from the nursery rhyme!)…
I left out the lemons and didn’t add decoration – no icing or *niks*… and it was still scrummy-yummy!
80ml olive oil
80g caster sugar
1 orange, zested and juiced
150g plain flour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
- Place sugar in a large bowl
- Add eggs, one at a time and using a hand mixer – blend together
- Add olive oil and mix again (until lighter in colour)
- Add orange juice and zest and beat for the third time
- In a smaller bowl, mix flour, baking powder and bicarb (along with a pinch of salt)
- Gradually add the dry mixture to the wet – blend together slowly with hand mixer
- Beat until mixture is smooth (don’t be alarmed if mixture is too runny)
- Pour into a greased baking tin
- Bake for 20-30min at 180C