Buffet Olives - Orange & Black Olive Cake - The largest Table Olive producer in South Africa

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Orange & Black Olive Cake

INGREDIENTS

2 eggs 1 cup of sugar 2 teaspoons pure vanilla extract ¼ cup unsalted butter at room temperature ¾ cup flour ½ cup cocoa powder (not Dutch-process) 1 teaspoon baking soda 1 teaspoon baking powder ½ cup black coffee at room temperature 1 pack finely chopped Black Buffet Olives Finely grated zest of one orange Icing sugar for decorating (optional)

METHOD

1. Preheat oven to 180 C. Grease a 20cm x 20 cm cake pan and either line bottom of the pan with parchment paper or dust with flour. 2. In a large bowl, beat the eggs, sugar, vanilla and butter until pale and even. Sift the flour, cocoa, baking soda and baking powder over the egg mixture. Begin to stir, gradually adding the coffee. Mix until completely smooth. Fold in the Black Buffet Olives and orange zest, stirring until evenly distributed. 3. Spread the batter into a prepared cake pan, and bake for about 30-35 minutes, until a toothpick inserted in the centre tests clean. Let cake cool completely in pan before inverting and decorating with icing sugar. Serve at room temperature, and store covered, eating within two days.

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INGREDIENTS

2 eggs 1 cup of sugar 2 teaspoons pure vanilla extract ¼ cup unsalted butter at room temperature ¾ cup flour ½ cup cocoa powder (not Dutch-process) 1 teaspoon baking soda 1 teaspoon baking powder ½ cup black coffee at room temperature 1 pack finely chopped Black Buffet Olives Finely grated zest of one orange Icing sugar for decorating (optional)

METHOD

1. Preheat oven to 180 C. Grease a 20cm x 20 cm cake pan and either line bottom of the pan with parchment paper or dust with flour. 2. In a large bowl, beat the eggs, sugar, vanilla and butter until pale and even. Sift the flour, cocoa, baking soda and baking powder over the egg mixture. Begin to stir, gradually adding the coffee. Mix until completely smooth. Fold in the Black Buffet Olives and orange zest, stirring until evenly distributed. 3. Spread the batter into a prepared cake pan, and bake for about 30-35 minutes, until a toothpick inserted in the centre tests clean. Let cake cool completely in pan before inverting and decorating with icing sugar. Serve at room temperature, and store covered, eating within two days.