Orange Olive Oil Cake

Delicious moist cake. Lovely warm or cold, on its own or with a dollop of creme fraiche or cream.

1. 1

   Preheat the oven to 180 degrees C and lightly grease a 20-23 cm cake tin / 1 kg loaf tin / 2 X 450 g loaf tins.
   Zest the three oranges, put the zest and sugar in a food processor and pulse a few times.
   Squeeze the juice of one of the oranges (you should have around 60 ml juice) then add to the food processor with the buttermilk / yogurt, eggs and oil and mix together.
   WIth a sharp knife, slice the skin and pith from the other two oranges and cut into pith-free and membrane-free segments. Break or cut each segment into 3 or 4 pieces.
   Sift the flour, baking powder and bicarbonate of soda into a separate mixing bowl. Fold the wet and dry ingredient together, then fold in the orange segments.
   Pour the mixture into the tin(s) and bake for 50-55 minutes until risen and golden, and skewer comes out clean where inserted into the centre of the cake(s). Two smaller cakes will be ready after 40-45 minutes. Leave in the tin(s) for 10 minutes then turn out onto a wire rack.
   When cold, or just slightly warm, dust with icing sugar.
   Keeps very well for a few days in an airtight tin. Also freezes well.