This is my favourite kind of cake. The simple, sticky and jammy kind, with caramelised golden oranges. As the oranges bake in a bitter pool of caramel, they produce the best toffee-like edges. The cake itself has the dreamiest texture, and is more than just a canvas for the caramelised oranges, as the beautiful scent of lavender wafts into the air as you cut into it.
- 1 tablespoon butter
- 3 tablespoons brown sugar
- 2 teaspoons dried lavender
- 100 g olive oil
- 50 g Greek yogurt
- 2 oranges
- zest of 1 orange
- 2 eggs
- 140 g sugar
- ½ teaspoon vanilla extract
- 120 g flour
- 1 tsp baking powder
- ¼ teaspoon salt
- Preheat oven to 180°C.
- Generously grease a sheet cake pan with butter. Sprinkle the brown sugar on top.
- Thinly slice the oranges, remove any seeds, and place them in a single layer at the bottom of the cake pan. You can remove the pith, if you don’t like the bitter taste. Set the pan aside.
- In a mixing bowl, whisk together the olive oil and Greek yogurt.
- Add the dried lavender to the sugar and rub together with your hands until the sugar smells of lavender.
- In a separate bowl, whisk the eggs, lavender sugar and vanilla extract and orange zest until the mixture is light and almost double in volume.
- Sift the flour, baking powder and salt. Gently fold in the flour mixture into the egg mixture. Add the oil and yogurt to the batter and stir until smooth.
- Pour the batter into the prepared pan and bake for 30-35 minutes.
- Cool the cake for 5 minutes before inverting it onto a plate to cool completely.