Greek Orange Cake with Olive Oil
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 egg (s)
- 100 g suar
- 30 g olive oil
- 2 teaspoons peppermint, finely chopped
- 100 ml orange juice
- 130 g flour
- 1 teaspoon Baking powder
- 1 pinch (s) salt
For the cast:
- 100 ml orange juice
- 130 g powdered suar
Print Recipe
Pin Recipe Instructions
- Beat eggs, sugar and olive oil until frothy. Add peppermint and orange juice and stir in. Now mix flour with baking powder and salt and stir into the egg mixture. Pour the very thin dough into a prepared cake pan.
- Put the baking pan in the middle of the preheated oven and bake at 180 ° C for about 45 to 50 minutes.
- Leave the baked cake in the pan. Mix the icing sugar and orange juice until smooth and pour over the hot cake. Then let it cool in the mold.
- Let rest in the refrigerator for at least 4 hours before cutting.
- Tip: The orange cake tastes even better on the 2nd day. It can be kept in the refrigerator for 4 days. A fruity, wonderfully moist, fresh cake.
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