Olive oil citrus drizzle cake
Olive oil citrus drizzle cake
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Method
Preheat the oven to 180°C, gas mark 4. Line a 20cm round cake tin with baking parchment. In a large bowl, rub both zests into 220g caster sugar with your fingers to release the oils. Add the eggs and olive oil; whisk together until combined. In a separate bowl, mix the ground almonds, flour, baking powder and salt. Add the dry ingredients to the wet and mix until combined. Stir in the crème fraîche until smooth. Pour the batter into the prepared tin and bake for 40-50 minutes, until a skewer inserted into the centre comes out clean.
While the cake is baking, make the glaze. In a bowl, mix the lemon juice, 110g caster sugar and a pinch of fine salt until the mixture looks like wet sand. When the cake is baked, transfer it to a wire rack, then pour over the glaze so that it soaks in and creates a crunchy top. You can use an offset spatula or knife to release the edges of the cake from the tin and let the glaze run down the sides. Allow the cake to cool completely in the tin. Separate the oranges into segments.
Transfer the cake to a serving plate and decorate with orange segments. Serve with extra crème fraîche, if liked. Keep leftovers in an airtight container in the fridge to up to 4 days; bring to room temperature before serving.
