Hojiblanca olive and orange cake

Ingredients:

2 eggs

1 cup (250 ml) sugar

1 tsp (5 ml) vanilla extract

¼ cup (60 ml) soft butter

¾ cup (180 ml) flour

½ cup (125 ml) cocoa powder

1 tsp (5 ml) baking powder

1 tsp (5 ml) baking soda

½ cup (125 ml) cold espresso

½ cup (125 ml) pitted Hojiblanca olives, chopped

1½ orange, zest

2 tbsp (30 ml) cocoa powder, to garnish

Preparation:

Oven temperature: 350°F/180°C

Butter an 8-in springform pan and line with parchment paper.

In a bowl, whisk the eggs, sugar, vanilla and butter until the preparation whitens. In another bowl, mix the flour, cocoa, baking powder and baking soda.

Alternating between the egg mix and espresso, incorporate them with the dry ingredient mix until a very smooth texture is obtained. Add the Hojiblanca olives and zest of orange, and mix in.

Pour the mix into a cake mold and bake on the middle rack for around 30 minutes.

Let it cool before removing from the mold. When serving, use a sieve to sprinkle the cake with cocoa powder.

CategoryBlack Hojiblanca olives

Ingredients