8 Serves
85 Mins
Preheat your oven to 190°C and grease a 23cm round springform tin.
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Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
11 µg / 400 µgCalcium
134 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
35 mg / 1,250 mgPotassium
74 mg / 4,700 mgSodium
135 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
4 g / 28 gSugar
25 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
49 gAlcohol
0 gTrim the ends of the orange, slice it, remove all seeds, and process the fruit and peel in a food processor until smooth.
Add one third of the sugar and the olive oil to the orange puree and blend until combined.
In a separate bowl, sift together the flour and baking powder.
In a large mixing bowl, beat the eggs and remaining sugar with an electric hand mixer for at least five minutes until the mixture is very fluffy.
Gently fold in half of the flour mixture, followed by the orange puree and vanilla, then fold in the remaining flour mixture until just combined.
Pour the batter into the prepared springform tin and smooth the top with a spatula.
Bake at 190°C for 20 minutes, then reduce the temperature to 160°C and bake for an additional 30 minutes until a skewer inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool completely on a wire rack.
0
g42
g10
g
British
Egyptian