Prep Time: 10mins

Cooking Time: 40mins 

I love this orange cake that nonna used to make, it is so moist and light and I consider it one of my comfort foods.

She would use the oranges from her garden which made it even better. She would often make it on a weekend when I would pop in for a visit and give me the rest to take home.

A perfect cake for morning or afternoon tea.

Ingredients

• 5 eggs
• 1 cup caster sugar
• 1 cup olive oil (Nonna used Vegetable Oil)
• 2 teaspoon vanilla essence
• 1 orange, grated and juiced
• 1 ½ cup self raising flour, sifted

1. Preheat the oven to 180℃ and grease a 20cm cake tin.
2. In a large bowl beat eggs and sugar well with electric beaters, beat until sugar has dissolved and eggs are pale, about 5 minutes.
3. Add the oil and the vanilla essence then add in the orange rind and juice, beat to combine and then add in the flour and mix on low until all combined through.
4. Pour into the prepared cake tin, turn the oven down to 160℃ and bake in the oven for approximately 40mins. If the cake is brown on the top but not fully cooked in the middle, cover the cake with a piece of foil and continue to bake. 
5. Cake is ready when the skewer comes out clean.
6. Allow to cool before transferring to a plate.
7. Dust with icing sugar to serve

Tips: Looks impressive in a bundt tin