Olive Oil Orange Cake

Serves 8-10

Time 1 hour

Ingredients

3 eggs

1 cup monk fruit & sugar blend

1 cup extra virgin olive oil

Juice & zest of 1 orange

½ tsp salt

2 tsp baking powder

1 ½ cups wholemeal flour

1 cup almond meal

¾ cup milk

½ cup pecans, roughly chopped

Method

Line a 20cm cake tin with baking paper and preheat the oven to 180°C.

Whisk or beat together in a mixer the eggs and sugar until foamy and light. While the mixer is beating drizzle in the oil, orange juice and milk until combined. 

Remove the bowl from the mixer. Add the orange rind, salt and sift in the baking powder, and flours. Mix gently with a metal spoon to combine the mixture. Take care not to overmix, keeping in as much air as possible. 

Pour into the cake tin and scatter with the chopped pecans. Bake for 40-45 minutes or until a skewer into the middle of the cake comes out clean. 

Leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.