Orange cake with olive oil {without milk}

Cake à l'orange à l'huile d'olive {sans lait}

Je ne sais pas comment ça se passe chez vous, mais chez nous le goûter du dimanche c’est sacré et pour accompagner un bon thé il faut forcement une bonne pâtisserie maison (déduction imparable) et là c’est un gâteau à l’orange et à l’huile d’olive. Et comme Mini-Mademoiselle adore les « gâkeaux » de sa maman et bien je ne manque pas de lui faire plaisir, oui, car Monsieur et moi aussi aimons ça. Les dernières oranges sont encore sur les étals et en plus ce sont les oranges sanguines (mes préférées), but as you see in the photos I was very disappointed when I opened them because they are far from being sanguine, pffff. In short, it doesn’t change the taste but it’s just for the sake of speaking that I’m telling you this. (even if in fact I'm talking to myself), finally I say that I say nothing !

Nothing too complicated to make this orange cake, you will just need to have a jar of orange marmalade on hand, yes you know that jar that has been hanging around in your cupboard for months without you knowing what to do with it … I'm saving you a little here, non ?!

Cake à l'orange à l'huile d'olive {sans lait}

Cake à l'orange à l'huile d'olive {sans lait}

Cake à l'orange à l'huile d'olive {without milk}
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Ingredients
  1. 250 g T80 flour
  2. 170 g of orange marmalade
  3. 70 ml d'huile d'olive
  4. 70 ml of vegetable milk (here rice)
  5. 2 eggs
  6. The zest and juice of an orange
  7. 1/2 baking powder
  8. FOR THE GLAZE
  9. 50 g icing sugar
  10. 1-2 tablespoons of orange juice
Preparation
  1. Preheat the oven to 170°.
  2. Mix the flour and yeast together and make a well.
  3. Beat the eggs then add the marmalade, vegetable milk, oil and zest and juice of orange.
  4. Pour the mixture over the flour and mix without overworking the dough.
  5. Pour into a cake mold.
  6. Bake 1 hour.
  7. Unmold 5 minutes after removing from the oven and leave to cool.
  8. For the icing, mix the icing sugar and orange juice together, starting with a spoon and adjusting if necessary, then pour over the cake.
aime & mange https://aime-mange.com/
Cake à l'orange à l'huile d'olive {sans lait}

Cake à l'orange à l'huile d'olive {sans lait}

Cake à l'orange à l'huile d'olive {sans lait}

Emilie

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Orange cake with olive oil {without milk}

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Orange cake with olive oil {without milk}

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14 Comments
  • LadyMilonguera
    12.4.16

    This cake looks so good !

    Respond
  • Amalia_Okia
    12.4.16

    Thank you for this delicious recipe perfect for tea time ! I knew the chocolate alliance – olive oil but not orange – olive oil.

    See you soon !

    Respond
  • Helen
    12.4.16

    I like your recipes. I pin them and tell myself I'll do them at some point. This cake looks delicious.

    Respond
  • Cecilecooks
    12.4.16

    When I saw the title of the recipe I said to myself “yep, It’s not too much for me I think”. But you have this gift of transforming a “yes’ little packed, in a “ahh yes that’s a good cake”. Voilà.

    Respond
    • Emilie
      5.5.16

      Oh thank you Cécile, That’s a compliment that makes me blush !!! Kisses

      Respond
  • Miss K
    18.4.16

    It looks very soft and deliciously scented.

    Respond
  • Val
    25.4.16

    my saturday lunch dessert : great texture but a little bitter taste for my gourmands (marmalade probably)
    Thank you for sharing
    bizzs
    Val

    Respond
    • Emilie
      11.5.16

      Yes, marmalade brings a slight bitterness, that’s true., it’s more of a cake for adults 😉

      Respond