Bizcocho with candied orange

Bizcocho with candied orange

By
From
Catalonia
Serves
8
Photographer
Laura Edwards

Once you’ve made lots of candied fruit, you’ll want to find more things to do with it, and I think this cake is the perfect home for the candied orange you’ve got to hand.

This recipe is very similar to one my sister, Isabel, cooks all the time, but I have adapted it to include oranges, which takes it to another dimension.

Ingredients

Quantity Ingredient
175g plain flour
2 teaspoons baking powder
125g caster sugar
pinch salt
100g ground almonds
1 Whole candied oranges
200ml extra virgin olive oil
3 large free-range eggs
100ml orange juice
icing sugar, to dust

Method

  1. Preheat the oven to 170°C. Grease and line a 900 g loaf tin.
  2. Si‘ft the flour into a bowl and stir in the baking powder, sugar, salt and almonds. Make a well in the centre.
  3. Whiz the whole orange in a blender with the olive oil to make a paste then pour into the dry ingredients. Add the eggs and orange juice and beat together to make a smooth batter.
  4. Pour into the loaf tin and bake for 50–60 minutes until risen and golden and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes then remove to a wire rack to cool completely. Serve dusted with icing sugar.
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