*As the cake cools the olive oil taste will disappear, but if you take a bite while the cake is still warm, you will be able to taste the olive oil, while not in any way unpleasant, it is assertive.
- 220g (1 ¾ cups) plain (all-purpose) flour
- Juice and zest of 1 orange (you will need ¼ cup of juice)
- 200g (1 cup) granulated) sugar
- 110ml (½ cup – 1 tablespoon) soy milk
- ½ tablespoon vinegar
- 3 large eggs
- 160ml (⅔ cup) extra-virgin olive oil
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ Salt
Preheat oven to 180℃(350℉). Grease and flour or line with baking paper a medium-size loaf pan.
In a measuring jug combine the soy milk and vinegar and let sit for 5 minutes until the milk starts to curdle.
In a large bowl combine sugar and zest in a bowl; using your fingers, rub together well, remove one heaping tablespoon of orange zest and sugar mixture and set aside.
In to the same medium bowl add 60ml (¼ cup)orange juice and soy milk mixture, and whisk to combine. Add eggs and oil, and whisk to combine.
Add the flour mixture to the sugar and whisking until smooth.
Transfer batter to the pan, and sprinkle the top with reserved orange sugar, bake until golden and a toothpick inserted in the middle comes out clean, about 40 minutes. Let cool in the pan on a wire rack for 15 minutes.
