Rose Citrus Cake with Olive Oil Icing
¾ cup Bertolli Organic Extra Virgin Fruity Olive Oil
1 cup caster sugar
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
½ cup icing sugar
1/3 cup Bertolli Organic Extra Virgin Fruity Olive Oil
Orange segments and rose petals to top
Preheat the oven to 160C fan-forced and line a 20cm cake pan with baking paper.
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.
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.
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.
Spoon icing onto the cooled cake and top with orange segments and dried rose petals to serve.