Orange and carob olive oil cake

This mouthwatering treat is made using a milk alternative.

Serves: 8
Preparation time: 15 minutes
Baking time: 1 hour
Oven temperature: 175°C

• 3 large eggs
• 315ml (275g) castor sugar
• zest of 1 orange
• 100ml orange juice
• 120ml extra-virgin olive oil
• 550ml (300g) cake flour
• 15ml baking powder
• 100g carob chunks, chopped
• icing sugar, to dust

1 Beat the eggs, sugar and the zest together until light. Then stir in the orange juice and olive oil. Stir well.

2 Sift the flour and baking powder together and fold into the egg mixture. Fold in three-quarters of the chopped carob. Pour into a greased and lined 20cm baking tin and sprinkle with the remaining carob. Bake for 50 minutes to an hour or until a skewer comes out clean. Leave to cool for 10 minutes. Turn out onto a cooling rack and cool completely. Dust with icing sugar.