Orange and olive oil cake


  • 120g caster sugar
  • 190 gr flour
  • 3 whole eggs
  • 90 gr of fresh cream
  • 80 ml olive oil "Soleil de Carthage"
  • 1 packet of yeast
  • Zest of 3 small oranges and juice of one orange


  • Preheat oven to 160°C.
  • Sift flour and baking powder.
  • In a bowl, mix the zest and orange juice with the olive oil "Soleil de Carthage", sugar and cream.
  • Beat the eggs, whisking very gently.
  • Gently fold the flour mixture/yeast with circular movements from the bottom up.
  • Pour batter into a cake pan, buttered and floured 30 cm in length.
  • Bake about 45 minutes. Watch the cooking, it can be shorter or longer depending on your oven.
  • When it is warm, unmold and let cool.