200ml Extra Virgin Olive Oil, we favour something not too spicy but with a good luxurious texture such as Il Classico from Frantoi De Carlo in Puglia.

400g Plain Flour. If you are using a gluten free flour it works 1:1 just that the cake will be slightly more dense.

1tsp Salt

1 tsp Baking Powder

¼ tsp Bicarbonate of Soda

1 tsp Ground Cardamom

100g Granulated Sugar

3 Large Eggs

2 Oranges, zested. Plus 2tbsp of their juice

250ml Whole Milk or plant based alternative

Some Icing Sugar to serve

Prepare a 9-inch cake tin by lining or flouring. Preheat oven to 180C.

Mix the flour, salt, baking powder, bicarbonate of soda and cardamom in a medium sized bowl.

In a separate bowl, combine the sugar and eggs with a hand beater until fluffy and then gradually add in the olive oil. Once incorporated, reduce the beater speed and add the orange zest, orange juice and milk. Beat until smooth.

Then on a low beater setting, combine the dry and wet mixes until you have a uniform batter. Don’t over mix or it will become dense.

Spoon the batter in to your tin and bake for around 35-40 minutes. As each oven is different, it’s worth checking with a skewer to see if your cake is cooked in the centre and comes out clean.

Cool on a rack and then to serve, decorate with orange zest and icing sugar.

This cake is excellent served with a fresh mint tea infusion or a good espresso.