A light breakfast cake from Turkish kitchens, olive oil orange cake is made with a batter that uses olive oil instead of butter, moistened with orange juice and zest. Its low saturated fat content makes it a heart-friendly option.
Whisk the eggs with the sugar, then add the olive oil, orange juice and zest.
Fold in the flour, baking powder and salt a little at a time until smooth.
Pour the batter into a greased cake tin.
Bake in an oven preheated to 175°C for 30 minutes, until a skewer inserted in the centre comes out clean.
Let the cake cool in the tin for 10 minutes before turning it out; removing it hot will make it fall apart. Allergens: contains wheat (gluten), egg.
When zesting the orange, take only the orange part of the peel; the white pith leaves a bitter taste.
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