Appelsiini-oliiviöljykakku ja sokeroidut appelsiinit
This is the first in a series of recipes I have created in collaboration with Olicatessen Oy. Olicatessen specialises in high quality Greek products, ranging from extra virgin olive oil, peanut butter, packed olives and dried botanical herbs to natural cosmetic products and vegan soaps. Their range is sourced from all over Greece and cherry picks items from talented local artisan producers (think tahini from Lemnos or peanut butter from Serres). Although they have a deli grocery store in Thessaloniki, Greece, Kostas Stefanidis and his partner Konstantina Stamatopoulou, set up the Finnish arm of Olicatessen in their current home Tampere and have started to introduce a range of specialist products to the Finnish market. However don’t panic, if you don’t live in Finland, Olicatessen ship worldwide.
This recipe uses Olicatessen’s Agora extra virgin olive oil. The oil is produced in Kolymvari, Chania, Crete, which holds an EU protected designation of origin, and is known for its high quality olive oil. Koroneiki olives, produce a fruity oil, with a low acidity and slightly peppery taste. This is not like the regular olive oil you might find in a Finnish supermarket, it is rich and fragrant and because it is cold pressed, it retains all the olive’s flavour characteristics and health benefits. You really can notice the difference between this and a cheap super market olive oil.
While olive oil is generally thought to be a savoury ingredient, it also works really well in desserts and cakes. Agora’s fruity notes compliment the fragrant orange and the oil gives the cake a beautiful moist texture. I topped the cake with some candied oranges, spiced with cardamom and served it with a little of the reduced orange syrup.
So why not give Agora a try and enjoy this orange olive oil cake? or check out http://www.olicatessen.fi for some other fantastic Greek products.
Orange olive oil cake with candied oranges – serves 8 to 10 people
2.5 dl/ 250 ml plant based milk
zest of 2 large oranges
4 tbsp orange juice
1 tsp vanilla extract
1 tbsp white wine vinegar
100 g sugar
0.8 dl/ 80 ml Agora olive oil
260 g flour
1 tsp baking soda
1 tsp baking powder
a good pinch of salt
For the candied oranges:
150 g sugar
100 g golden/ light syrup
2 tbsp cardamon pods, crushed in a pestle and mortar
1 orange thinly sliced
6 dl/ 600 ml water
crushed pistachios to serve
Preheat your oven to 165 degrees c. and grease and line a 22 – 23cm loose bottomed round baking tin.
In a small bowl lightly whisk together the milk, zest, orange juice, vanilla, vinegar, sugar and oil.
In a separate larger bowl sift together the flour, baking powder, baking soda and salt. Add the milk mixture and quickly whisk together until just combined.
Pour the batter into your prepared ban and bake in the oven for 40 – 45 minutes, or until an inserted skewer comes out clean.
Meanwhile make the candied oranges. Add all the ingredients, except the orange slices, to a heavy bottomed pan and bring to the boil, stirring occasionally. Add the orange slices and bring the heat down to a simmer. Continue simmering for around 40 – 45 minutes, until the liquid has reduced by almost half.
Carefully remove the orange slices and place them on a sheet of baking paper to cool. Remove the cardamom pods and set the syrup to one side.
Once the cake is cooked, remove it from the oven and prick it all over with a skewer. Spoon over a little of the syrup and allow it to be absorbed, before leaving the cake to cool.
Before serving decorate the cake with the candied oranges and a sprinkling of crushed pistachios. I like to serve the cake with a little jug of the remaining syrup.
This is a paid collaboration with Olicatessen Oy