Yesterday the Ian Snow head office enjoyed tucking into a homemade olive oil, orange, rum and pine nut cake. This is a delicious cake to get you in the mood for summer, and the addition of rum gives it a tropical, Caribbean feel!
Makes 1 large cake (perfect for a party, or a hungry office like ours!)
650g Caster sugar
1 Large orange chopped (skin, pith and fruit)
250ml Olive oil
1 Tsp vanilla essence
30g Baking powder
100g Pine nuts
- Beat the eggs with 400g of caster sugar until pale in colour and thick
- Add the whole chopped orange, brandy and water, and mix well. Then fold in the flour
- Add the olive oil, vanilla essence, raisins and baking powder and mix well
- Line a baking tin with baking paper and pour the mixture into the tin
- Sprinkle the top with the pine nuts and then with the remaining 250g sugar, pouring it in a swirl from the outside to the centre. Then gently fold in the pine nuts and sugar with a knife into the mixture so that some sinks into the cake and some remains on the surface.
- Bake for 45 minutes at 180°C/gas 4. Once cooled the cake will keep for up to a week in an airtight container.
And if your home or office is as much of a cake lover as we are, it won’t last long! Enjoy!