Cèic Orains is Ola-chroinn-ola
2 ½ cupan flùr plèana
2 ½ cupan siùcar gràineach
1 spàin-teatha pùdar-bèicearachd
1 spàin-teatha sòda bicarb
½ spàin-teatha salann
1 spàin-bhùird sìol lus a' chadail
4 uighean mòra
1 chupan blàthach
1 chupan ola-chroinn-ola
Sgrìob craicinn bho 2 orainsear
Ìm airson tiona a’ chèic imeachadh
Glèas
3/4 cupan siùcar fùdair
Sùgh ½ orainsear
Measgaichte còmhla
Còmhdach-Siùcair
2 chupan ìm neo-shaillte
1 spàin-bhùird brìgh bhanila
7 cupain siùcar fùdair
3 spàinean-bùird bàrr air a sgiotadh gu cruaidh
Sgeadachadh
Sùghan-làir ùrail
Duilleagan basail
Siùcar fùdair
Ro-theasaich an àmhainn gu 180C.
Cuir na grìtheidean tioram ann am bobhla mòr, flùr plèana, siùcar, pùdar-bèicearachd, sòda bicarb, sìol lus a' chadail, agus salann.
Measgaich còmhla agus an uairsin dèan àite beag sa mheadhan far an cuir thu na h-uighean. Bris na h-uighean a-steach ann, agus cuir am blàthach a-steach cuideachd. Measgaich còmhla le sgiotag.
Cuir an ola-chroinn-ola ris agus measgaich gu math. Cuir ris sgrìob craicinn 2 orainsear.
Bruich san àmhainn airson 40 mionaid.
Fhad ‘s a tha an cèic fhathast blàth, bruisig an glèas air a' mhullach agus cuir gu aon thaobh e fhad 's a nì thu an còmhdach-siùcair.
Airson a' Chòmhdach-Siùcair
Cuir an ìm ann am measgadair agus measgaich e airson greiseag gus am bogaich e agus a bhios an dath nas soilleir.
Cuir ris am bàrr agus brìgh bhanila agus measgaich airson dhà no thrì mhionaidean.
Cuir ris an siùcar fùdair agus measgaich aig astar slaodach, a’ fàs nas luaithe mar a tha an siùcar fùdar ag aonachadh leis an ìm. Leig leis measgachadh airson timcheall air 10 mionaidean.
Cuir an còmhdach ann am baga-pìoba agus cleachd e gus an còmhdach a chur air mullach a’ chèic.
Sgeadaich e an toiseach le na sùghan-làir agus na duilleagan basail.
Sgeadaich an uairsin le dustadh den t-siùcar fùdair.
ORANGE AND OLIVE OIL CAKE
2 ½ cups plain flour
2 ½ cups granulated sugar
1 teaspoon baking powder
1 teaspoon bicarb
½ teaspoon salt
1 tablespoon poppy seeds
4 large eggs
1 cup buttermilk
1 cup olive oil
Zest of 2 oranges
Butter to butter the cake tin
Glaze
3/4 cup icing sugar
Juice of ½ orange
Mixed together.
Icing
2 cups unsalted better
1 tbsp vanilla essence
7 cups icing sugar
3 tablespoons whipping cream
For decoration
Fresh strawberries
Basil leaves
Icing sugar
Preheat the oven to 180C.
Put the dry ingredients into a large bowl, plain flour, sugar, baking powder, biacarbonate of soda and poppy seeds and a pinch of salt.
Mix together and make an indent in the middle for the eggs. Break the eggs in, along with the buttermilk. Mix together with a whisk.
Add the olive oil and mix well together. Add in the zest of 2 oranges.
Bake in the oven for 40 minutes
When the cake is still warm brush the glaze over the top and set aside while you make the icing.
For the icing
Place the butter in a mixer and mix for a few minutes to soften it and it gets lighter in colour.
Add the cream, vanilla essence and mix for a few minutes.
Add the icing sugar and mix on a low speed, increasing the speed as the icing sugar incorporates into the butter. Leave mixing for approximately 10 minutes.
Put the icing into a piping bag and pipe onto the top.
Decorate with fresh strawberrries and basil leaves.
Finish with a dusting of icing sugar.
