Orange Juice & Olive Oil Cake with Pine Nuts


Preparation info

  • Difficulty


  • Makes


    22 cm cakes

Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

I like making this in two small moulds — they look good together and you can take one to a friend. I just love what’s in it and I love it when my kids eat things like this. You could dress it up for afternoon tea with a creamy yoghurt on the side or just serve it for what it is: an honest simple sponge.


  • 4 eggs, separated
  • 1 teaspoon vanilla extract
  • 250 g(9 oz) caster (superfine) sugar
  • 50 g( oz) light brown sugar
  • 200 ml(7 fl oz) olive oil
  • 400 g(14 oz/3⅓ cups) plain (all-purpose) flour
  • 1 heaped teaspoon baking powder
  • finely grated rind of 1 orange
  • 250 ml(9 fl oz/1 cup) freshly squeezed orange juice (juice of about 4 oranges)
  • 40 g( oz) pine nuts


Preheat the oven to 180°C (350°F/Gas 4). Brush two 22 cm( inch) springform tins with olive oil and dust with flour. Whip the egg whites in a large bowl until they are firm and snowy white (keep them in the fridge in hot weather, and don’t leave them too long or they could collapse). Whip the yolks with the vanilla until they bulk up and become foamy. Whisk in the caster and brown sugars, then add the olive oil bit by bit, mixing well after each addition. Add the flour, baking powder, orange rind and juice and beat well until you have a smooth batter. Gently fold in the egg whites.

Scrape out half the batter into each tin and sprinkle each cake with pine nuts. Bake for about 35 minutes, or until the tops are golden and crusty and a skewer poked into the middle comes out clean. Leave to cool before serving. This will keep well in a tin for 4 or 5 days.