Greek orange cake with olive oil

Ingredients for 1 servings:

• 2 eggs
• 100 g sugar
• 30 g olive oil
• 2 tsp peppermint, finely chopped
• 100 ml orange juice
• 130 g flour
• 1 tsp baking powder
• 1 pinch of salt
• 100 ml orange juice
• 130 g powdered sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Beat the eggs, sugar, and olive oil until frothy. Add the peppermint and orange juice and stir in. Mix the flour with the baking powder and salt and stir into the egg mixture. Pour the very thin batter into a prepared cake tin. Place the baking tin in the center of a preheated oven and bake at 180°C for approximately 45 to 50 minutes. Leave the baked cake in the tin. Mix the powdered sugar and orange juice until smooth and pour over the still-hot cake. Then let it cool in the tin. Let it rest in the refrigerator for at least 4 hours before slicing. Tip: The orange cake tastes even better on the second day. It will keep in the refrigerator for 4 days. A fruity, wonderfully moist, fresh cake.