Olive oil cake is a decadent and rich treat that is loved by many. When making the compote, try using two different varieties of oranges to create a pretty topping with varying shades of orange.
1 ½ cup all-purpose flour
2 teaspoons baking power
¾ cup sugar
3 tablespoons date syrup
1 tablespoon fresh orange juice
1/8 cup half and half
¾ cup extra virgin olive oil
2 oranges, segmented
1 tablespoon slivered almonds, toasted
1 teaspoon sugar
1 tablespoon chopped dates
1 teaspoon orange juice
1. Preheat oven to 350 degrees (F). Spray an 8 inch springform round cake pan with cooking spray. In a medium mixing bowl, beat together date syrup, eggs, orange juice, and half and half. In another bowl, combine flour, baking powder, sugar, and salt. Combine dry and wet mixtures. Beat in the oil until completely combined.
2. Pour mixture into cake pan and bake for 30 minutes. Let cool for 10 minutes before taking out of cake pan.
3. Combine compote ingredients in a small saucepan over medium high heat and bring to a boil. Once boiling, reduce heat to medium low and simmer, 5 minutes or until slightly thick. Allow to cool before pouring on top of cake.