Most of us love cake. Come on be honest, you do don’t you! The problem is that cake is not exactly synonymous with health foods and healthy, nutritious eating. But you should be delighted to learn that this is not necessarily the case. Cake is also a great way of delivering healthy ingredients and providing your body with valuable nutrition. Get the ingredients right and you can eat wonderfully healthy cake!

And to prove that very point here is a recipe and some directions that I hope you will follow and enjoy.

The zesty orange flavor of this mouthwatering orange olive oil cake with it’s true to life nutty-citrusy aroma and wonderful flavour will absolutely amaze your palate.

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Orange olive oil cake recipe

Prep Time: 30 Minutes

Cook Time: 30 Minutes

Ready In: 1 Hour 10 Minutes

Servings: 16

Ingredients:

2 1/2 cups all-purpose flour

2 whole eggs (optional)

2 teaspoons baking powder

1 teaspoon baking soda

1 tbsp. orange zest

1 (14 ounce) can sweetened condensed milk

1 cup orange juice

2 teaspoons vanilla extract

3/4 cup extra virgin olive oil

Confectioner’s sugar- for dusting

orange olive oil cake_2Directions

1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.

2) Beat eggs in a medium bowl with a hand mixer on medium speed until blended and light.

3) Sift the flour, baking powder and baking soda together in a large bowl. Make a well in the center and pour in the sweetened condensed milk, orange juice, orange zest vanilla, eggs and olive oil. Mix well and pour into prepared pan.

4) Bake in the preheated oven for 30 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

5) Dust with confectioners’ sugar and serve. I prefer baking this recipe without eggs as its ingredients – condensed milk and olive oil add the desired richness. But feel free to add eggs if you want to kick it up a notch.

The Olive oil when added to baked desserts gives a light texture and allows the flavor of the other ingredients to come forth. One can use it with confidence in lieu of butter or other oils. It is best to use a late harvest extra-virgin olive oil that has a less intense flavour when baking otherwise the dominant taste of olive oil may well interfere with the end result.

Lastly, olive oil not only dramatically cuts back the cholesterol and saturated fat content of desserts, but it naturally helps maintain the freshness of baked goods because of its vitamin E content.

I hope you enjoy following this. It is pretty easy to do, it is certainly full of nutritional goodness and you get involved with some serious baking, sharing and eating with an entirely clear conscience!

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