I don’t use a lot of oil in my baking, because I find it hard to go past butter. But the comforting flavour of the olive oil works beautifully in this maple-sweetened orange cake. Prunes that have been cooked are heavenly because they go completely gooey and almost dissolve into the cake. If you can’t find blood oranges you can use regular ones.
from Olivia W’s Blog Rss http://www.stuff.co.nz/life-style/food-wine/recipes/94240436/Recipe-Jordan-Rondels-blood-orange-prune-and-olive-oil-cake
from
https://oliviawhinham79.tumblr.com/post/162731766581
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