Right now in June 2019, as we prepare to pick and process, we have only our delicious Frantoio oil left, which rather makes a mess of our fulsome website, but bear with us as we learn the intricacies of website management- you can't be good at everything, and we are VERY good at growing olives and making oil.
The Frantoio olive is originally a Tuscan olive and very very good for all manner of Italian cooking, even cakes. If you are adventurous, try this delicious recipe for an Italian Orange Cake:
- Light olive oil and flour for prepping the pan
- 1 1/2 cups plain flour
- 1 1/4 cups caster sugar
- 1 teaspoon baking powder
- 1/4 teaspoon bi-carb soda
- 1/4 teaspoon salt
- 2 large eggs
- 2/3 cup orange juice
- 2 teaspoons grated orange zest
- 2/3 cup Frantoio olive oil
- Icing sugar, for dusting
- Use the oven rack in the centre of the oven, and preheat the oven to 375°F or just over 190 degrees C. Lightly grease and flour a 9" springform pan with the olive oil and flour. Shake out the excess flour, and set the pan aside. ( Don't be tempted to skip this step- it's a really great idea for all cakes that you want to rise well. The flour molecules act like a ladder for the cake mixture to climb up - welcome to one of those interesting chemistry facts that will change your kitchen practices for ever!)
- Place the flour, sugar, baking powder, bi-carb soda, and salt in a large mixing bowl and whisk to combine. Add the eggs into the bowl with the orange juice, zest, and olive oil. Mix with a wooden spoon until well combined, or mix with an electric mixer on medium speed until smooth and combined for just 1 to 2 minutes.
- Turn the batter into the prepared pan, and place the pan on a baking tray in case your springpan leaks. Place the pan in the oven, and bake until the cake is well browned and the top springs back when lightly pressed with a finger, 38 to 42 minutes.
- Remove the pan from the oven. Let it rest on a wire rack for 20 minutes. Run a knife around the edges, unsnap the side, and let it rest on the rack until cool, 30 minutes more.
- To serve, run a sharp knife or a flat palette knife underneath the cake to remove it from the bottom of the pan. Place the cake on a plate, dust with icing sugar, if desired, and slice and serve. I often use a paper doyley to make a pattern with the icing sugar which looks pretty if you have a special occasion. But this is a good, moist plain cake for every day as well.