Olive Oil Orange Cake with Orange + Honey Syrup
An olive oil orange cake that tastes like the best parts of winter.
Some cakes fit perfectly with the season. This one is so simple to make, keeps well, and the honey syrup poured over while it's still warm is the fun part you can do oh so slowly.
Serves 8
Ingredients
Cake
3 eggs
½ cup Sunny Times honey
¾ cup olive oil
1 cup Greek yoghurt
Zest of 2 oranges
2 cups self-raising flour
Pinch of salt
Orange honey syrup
Juice of 2 oranges
½ cup Sunny Times honey
Method
Preheat oven to 170°C and grease a bundt tin well.
Whisk eggs, honey, olive oil, yoghurt and orange zest until smooth. Fold through flour and salt.
Pour into prepared tin and bake for 40–45 minutes or until a skewer comes out clean.
Allow to cool for 10 minutes before turning out.
Meanwhile, simmer orange juice and honey for 5 minutes until slightly reduced.
Pour syrup over the warm cake, allowing it to soak into the surface.
Serve with extra orange zest if you would like.
Raw honey in a warm syrup keeps more of its character than you'd expect. You'll taste the difference.