Facebook Twitter Contact Us

Olive Pride Nartjie & Rosemary Olive Oil Cake

Olive Pride Nartjie & Rosemary Olive Oil Cake
Recipe by: Jason Miller
Serves: 8
Baking Time: 1 hour

5 whole eggs, large
1 ¼ cups castor sugar
1 Tbsp finely grated nartjie zest
1 Tbsp rosemary, finely chopped
1 cup Clover Olive Pride Extra Virgin Olive Oil
2 cups cake flour
1 ¼ tsp baking powder
pinch of salt
2 Tbsp nartjie juice

For the glaze
2 cups icing sugar
2-3 Tbsp nartjie juice

To garnish
candied nartjie rinds
edible flowers

Preheat the oven to 180°C and butter and flour a 23cm bundt cake pan. In a bowl, using a handheld electric mixer, beat the eggs with the sugar, nartjie zest and rosemary at medium-high speed until light and fluffy. Gradually beat in the olive oil until creamy - about 2 minutes. In a small bowl, whisk the cake flour with the baking powder and salt. Add the dry ingredients to the egg mixture in 3 batches, beating on medium speed between additions. Fold in the nartjie juice until combined. Scrape the batter into the prepared pan and bake in the center of the oven for about 1 hour, until a toothpick inserted in the center of the cake comes out clean. Let it cool in the pan for 15 minutes, then invert onto a rack until completely cooled. For the glaze, combine ingredients into a mixing bowl and mix until all combines. Pour generously over the cake and garnish with candied rosemary and nartjie rind. Serve and enjoy!

What's Trending

Get Social

Afternoon Express on TwitterAfternoon Express on Facebook


Have your say

Are you a born free South African?

Stay Connected

Twitter Facebook YouTube Instagram Contact Us
© Copyright 2015 Afternoon Express