Triple orange and olive oil cake

Name: Triple orange and olive oil cake
Yield: Serves 6 to 8
Ingredients: 5 eggs, separated, plus 2 extra egg whites; 175 g/6 oz/¾ cup caster or light muscovado sugar; 5 eggs, separated, plus 2 extra egg whites; grated zest of 1 orange; 175 g/6 oz/¾ cup caster or light muscovado sugar; 1 tablespoon orange flower water; 1 tablespoon orange liqueur – Grand Marnier, Curaçao or Cointreau; 1 tablespoon orange liqueur – Grand Marnier, Curaçao or Cointreau; 1 tablespoon orange liqueur – Grand Marnier, Curaçao or Cointreau; 1 tablespoon orange liqueur – Grand Marnier, Curaçao or Cointreau; 175 g/6 oz/1½ cups self-raising flour, sifted 2 or 3 times; a good pinch of salt; 75 ml/3 fl oz/⅓ cup freshly squeezed orange juice; 75 ml/3 fl oz/⅓ cup olive oil

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Floral Baker

By Frances Bissell

Published 2014

About

This is an unusual recipe, which I baked after visiting the Cremonas for an olive-picking afternoon in Wardija, where they were making some of the first olive oil to be produced in the Maltese islands for centuries. The cake behaves like a soufflé and will sink, but don’t worry as this does not spoil the flavour or texture at all.

Ingredients

5 eggs, separated, plus 2 extra egg whites
175 g/6

Cake
Vegetarian
Baking

Method

Line a loose-bottomed 20 cm/8 inch cake tin with greaseproof paper and butter generously.

Whisk the egg yolks and sugar until pale and fluffy. Fold in the zest, orange flower water and liqueur. Bea