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Olive Pride Nartjie & Rosemary Olive Oil Cake

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

INGREDIENTS
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

METHOD
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!

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