A Mediterranean cake that combines sweet Italian oranges with extra virgin olive oil. It is great for brunch in the winter but is really perfect at any time of the day.
I followed this recipe exactly.It turned out to be rather disappointing. I would suggest that the recipe could be improved by stating the VOLUME of orange juice rather than the number of oranges because, of course, orange size and juiciness varies hugely. My mixture (having had large oranges) was too runny. I allowed two and a half times the baking time (with foil placed over the top) to try to get it to cook through, with limited success. The cake looked wonderful, but it's texture was stodgy. Having used expensive ingredients, I did not want to bin it, so used some of it as a pudding with custard, which worked reasonably well. - 14 Dec 2015