Marrow & Orange Olive Oil Cake

Summary

Servings: 
8
Prep time: 
15 minutes
Cooking time: 
45 minutes

Description

It's like a carrot cake, but with marrow!

Ingredients

For the cashew cream icing:
250 g cashew nuts
1 tbsp orange blossom water, or orange juice
¼ tsp sea salt
4 tbsp sugar

For the cake:
130 ml extra-virgin olive oil
180 g sugar
Zest and juice of ½ an orange, plus extra zest to garnish
1 egg
350 g wholewheat flour
2 tsp baking powder
2 tsp bicarbonate of soda
1 tsp ground ginger
1 tsp sea salt
100 g ground almonds
350 g marrow, grated with the skin on, plus extra skin to garnish
300 ml oat, almond or soya milk
2 tsp cider vinegar

Instructions

  1. Make the cashew icing first. Soak the nuts in plenty of cold water for four to eight hours, then drain and blitz in a high-speed blender with the orange blossom water, salt and sugar, until a very thick, double-cream consistency; if need be, add a little extra water (or orange juice) to thin or extra cashews to thicken it. Store in the fridge.
  2. Now for the cake. Grease and line a 20cm cake tin and set aside. Pre-heat the oven to 200C (180C fan) / 390F / gas 6 oven.
  3. In a large bowl, whisk the olive oil, sugar and the zest from half an orange. In a second, smaller bowl, beat the egg with the juice of the half-orange, then whisk into the oil mix until emulsified.
  4. Add the flour, baking powder, bicarb of soda, ground ginger, salt, ground almonds, marrow, oat milk and cider vinegar, then mix until well combined. Transfer to the prepared cake tin and bake for 45 minutes, or until cooked through and a knife inserted in the middle comes out clean.
  5. Remove and leave to cool fully in the tin. Once cool, turn out and use a palette knife to ice the cake with the cashew cream. Sprinkle a fine grating of both orange zest and marrow skin over the top. Slice and serve.

Notes

If you’d like to get ahead, make the cashew cream icing the day before. It’s not essential to soak the cashews before blending them, but it will give them a more satisfying, creamier texture. You can also use regular store-bought icing or make a more traditional one.

Ingredients: 
Photo Credit: Jonny Hughes @jonny2love
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