Rose Citrus Cake with Olive Oil Icing
50'
Easy
12345
Serves 8
Cake:
¾ cup Bertolli Organic Extra Virgin Fruity Olive Oil
1 cup caster sugar
2 eggs
½ cup milk
1 tsp baking powder
Pinch of salt
½ tsp pure rose water
Zest of an orange
1 and ½ cup plain flour
2 tbs corn flour
Icing:
½ cup icing sugar
1/3 cup Bertolli Organic Extra Virgin Fruity Olive Oil
Orange segments and rose petals to top
STEP 1
Preheat the oven to 160C fan-forced and line a 20cm cake pan with baking paper.
STEP 2
Place olive oil and sugar into a stand mixer fitted with a paddle. Mix on medium speed for a minute until combined. Add eggs and mix on low speed, then increase to high speed for about a minute until the eggs are combined and the mixture has thickened.
STEP 3
Add the milk in and combine on low, then add all remaining cake ingredients and mix until well combined. Pour batter into your cake pan and bake for 35-40 minutes, or until a skewer comes out clean. Once cooked, cool in the pan for 5 minutes then turn out onto a wire rack to cool completely.
STEP 4
While the cake is cooling, mix together the icing ingredients in a small bowl with a spoon until smooth. You can sift the icing sugar to make this easier.
STEP 5
Spoon icing onto the cooled cake and top with orange segments and dried rose petals to serve.
