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My recipe for orange and saffron olive oil cake has all the flavours of the Mediterranean in a cake. You won’t believe how easy it is to make in the thermomix. It is made in 3 easy stages in minutes from start to finish. I am lucky enough to be able to grow my own oranges and see almonds growing on the trees.
During spring when the almonds are blossoming you can really get a smell of pure almond oil in the air. And when you pick the oranges the orange essence fills the atmosphere. A bit like this cake when you take the first bite!
The olive oil gives this cake its moisture and using polenta and ground almonds instead of flour it makes this cake a favourite amongst my gluten free followers.Once baked and cooled, it is topped with two glazes where you can really taste the citrus from the orange which, added with saffron and olive oil, makes this cake a Mediterranean delight!
If you like this then you will love my recipe for rosemary garlic focaccia bread another Mediterranean favourite.
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Orange and Saffron Olive Oil Cake
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Pin RecipeDescription
A deliciously moist orange and olive oil saffron cake with all the flavours of the Mediterranean
Ingredients
For the cake:
- 150g ground almonds
- 200g polenta
- 2 teaspoons baking powder (gluten free) 100ml honey
- 150ml olive oil
- Zest of 2 oranges
- Juice of 1 orange
- pinch of saffron strands
- 2 eggs (vegans please see note)
For the syrup:
- Juice of one orange
- 1 tablespoon honey
Glaze 1:
- 1 tablespoon cornflour
- Juice and zest from 1 large orange
- 2 tablespoons raw honey
- pinch saffron
- pinch of ground turmeric
Glaze 2:
- 100g icing sugar
- Juice from 2 large oranges
- Zest from 1 orange
- pinch saffron
- pinch of ground turmeric
Instructions
Preheat the oven to 170℃.
Chop the pistachios 3 Sec/ Speed 5. Reserve until later.
Peel the 2 oranges and place the rind in the bowl. Zest 5 Sec/ Speed 8. Remove to a separate bowl. Juice the one orange and place in a bowl with the safforn strands to soften. Until required.
Place the almonds and polenta in the TM bowl and pulse together 10 Sec/ Speed 10. Scrape down the bowl and pulse again 5 Sec/ Speed 8. Add the baking powder and mix 3 Sec/ Speed 4.
Add the honey and olive oil and mix 5 Sec/ Speed 4.
Add 1 tablespoon of the zest and whisk in the eggs one at a time scraping down after each addition 3 Sec/Speed 4 for each egg. Add the orange and saffron juice and orange zest and mix gently 5 Sec/ Speed 3 until well combined.
Place in a lined 8 inch tin and bake for 30 to 35 minutes until a skewer comes out clean.
To make the syrup heat the orange juice and honey until dissolved 1 Min/100˚C/ Speed 1. Place 6 holes with a skewer into the top of the cake and pour the syrup over the cake in the tin while it is still warm. Leave to cool before turning onto a plate.
To make glaze 1, add the cornflour and orange juice from the second orange into the TM bowl. Heat and beat together 50 Sec/70˚C/Speed 4. Add the honey and turmeric and whisk until thickened 1min/Speed 3. Add the orange zest and saffron and leave to cool in the fridge before drizzling over the cake.
To make glaze 2, pulse the icing sugar and turmeric in the bowl 10 Sec/Speed 8. Add the juice, zest and saffron strands and mix until smooth 8 Sec/Speed 7.
Drizzle the glaze over the cake while it is cool . Top with chopped pistachios.
Notes
For vegans, replace the egg with a flaxseed egg mix: 4 tablespoons ground flaxseeds and 3 tablespoons of water combined and left to rest before adding at the egg stage.
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