Olive oil cake with orange and thyme

METHOD

How to make it

1. 01

   STEP 1

   Done

   Heat the milk in a saucepan to boiling point, put in the twigs thyme and then put out the fire. Let cool completely while the twigs remain in it and then fish them out.

2. 02

   STEP 2

   Done

   Preheat the oven to 180 degrees. Cover a round springform tin (I used a springform tin of 24 cm, but that does not listen so closely) with a piece of baking paper on the bottom and grease the side very lightly with olive oil.

3. 03

   STEP 3

   Done

   Beat the eggs and sugar well foamy with the (hand) mixer. Then pour the olive oil in a ray while you keep knocking. Then knock through the cooled milk, orange juice, rasp and vanilla extract.

4. 04

   STEP 4

   Done

   Strain the flour, baking powder and salt above the bowl and quietly spatle it through the wet ingredients until your cake batter is just mixed.

5. 05

   STEP 5

   Done

   Make the cake batter in the spring form, iron smooth and put the shape in the oven. Bake 25 - 35 minutes and check the gap from 25 minutes by inserting a sateplikker in the middle. If this comes out dry, the cake is cooked.

6. 06

   STEP 6

   Done

   Remove the mould from the oven and let cool completely on a rack. After 15 minutes carefully remove the edge of the shape.

7. 07

   STEP 7

   Done

   When the olive oil cake is completely cooled you can decorate it with orange glaze. Put the powdered sugar in a bowl and add some of the tablespoon orange juice little by little. Until the frosting becomes a porridge which is just liquid so you can pour it. With this, garnish the cake and sprinkle some fine leaves with fresh thyme.

8. 08

   STEP 8

   Done

   The olive oil cake can be stored for a few days, well packed in (preservation) foil or other sealed packaging.