Blood orange, prune and olive oil cake

Cakes
blood orange, prune and olive oil cake

I don't use a lot of oil in my baking, because I find it hard to go past butter. But the comforting flavour of the olive oil works beautifully in this maple-sweetened orange cake. Prunes that have been cooked are heavenly because they go completely gooey and almost dissolve into the cake. If you can't find blood oranges you can use regular ones.

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Tags:
blood orange cake blood orange olive oil olive oil prune

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{% trans 'Введіть свою електронну адресу в поле. Після цього ви отримаєте лист на вашу електронну пошту з подальшими інструкціями щодо відновлення паролю.' %}

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