This delicious moist orange cake with a rich cream cheese frosting is suitable at any hour of the day. Perfect for a celebration or just because you love to bake.
Preheat oven to 180 degrees.
Grease and line a 20cm round cake tin.
Blitz the oranges in a food processor and set aside. Beat the sugar and eggs until pale then add the olive oil and the oranges and mix to combine.
Sift the flour into the mixture and mix to combine to a smooth batter. Pour into the cake Tim and bake for 45 minutes or until a inserted skewer comes out clean. Allow to completely cool before frosting.
To make the praline put the walnuts and sugar into a saucepan on a low heat and allow the sugar to melt. Pour the praline onto a baking tray lined with baking paper and allow it to set. Use a kitchen mallet to break it into smaller shards.
For the frosting beat the cream cheese and the butter together then gradually add the icing sugar. Spread the frosting generously over the top of the cake and finish with the shards of walnut praline.
Ingredients
Directions
Preheat oven to 180 degrees.
Grease and line a 20cm round cake tin.
Blitz the oranges in a food processor and set aside. Beat the sugar and eggs until pale then add the olive oil and the oranges and mix to combine.
Sift the flour into the mixture and mix to combine to a smooth batter. Pour into the cake Tim and bake for 45 minutes or until a inserted skewer comes out clean. Allow to completely cool before frosting.
To make the praline put the walnuts and sugar into a saucepan on a low heat and allow the sugar to melt. Pour the praline onto a baking tray lined with baking paper and allow it to set. Use a kitchen mallet to break it into smaller shards.
For the frosting beat the cream cheese and the butter together then gradually add the icing sugar. Spread the frosting generously over the top of the cake and finish with the shards of walnut praline.
