Olive Oil & Orange Blossom Cake with Goat Cheese Ice Cream

This is a dessert built in layers — olive oil cake with orange zest and orange blossom water, goat cheese ice cream, warm honey, and pistachio. Inspired by my time in Andalusia, where desserts feel light, fragrant, and thoughtful.

Olive Oil & Orange Blossom Cake

Ingredients

• 2 large eggs
• 120 g caster sugar
• Zest of 1 orange
• 120 ml extra virgin olive oil (I like Arbequina here)
• 80 ml whole milk
• 1½ tsp orange blossom water (add a little less if yours is strong)
• 150 g all-purpose flour
• 1½ tsp baking powder
• Pinch of salt

Instructions

1. Heat the oven to 170°C / 340°F and line a small rectangular pan.
2. Whisk the eggs, sugar, and orange zest until pale and slightly thickened.
3. Slowly whisk in the olive oil until smooth.
4. Add the milk and orange blossom water and stir to combine.
5. Gently fold in the flour, baking powder, and salt — stop as soon as it comes together.
6. Pour into the pan and bake for 25–30 minutes, until lightly golden and springy in the center.
7. Let cool completely, then trim the edges and cut into neat rectangles.

Tip:
Try not to open the oven during the first 25 minutes — this cake is soft and can sink if disturbed.

Goat Cheese Ice Cream

Ingredients

• 150 g fresh, mild goat cheese
• 250 ml whole milk
• 150 ml cream
• 60 g sugar
• Pinch of salt

Instructions

1. Warm the milk, cream, sugar, and salt just until the sugar dissolves. Don’t let it boil.
2. Whisk in the goat cheese until smooth, then take it off the heat.
3. Blend for 30–60 seconds until completely smooth.
4. Cool the mixture quickly in an ice bath, stirring until cold.
5. Cover and refrigerate for at least 4 hours, or overnight.

To Freeze

• With a machine: Churn the cold base, transfer to a container, and freeze until firm.
• Without a machine: Freeze the base, stirring well every 30–45 minutes a few times, then let it set fully.

Make ahead:
This ice cream keeps well for about a week. On the day you serve it, let it sit in the fridge for 15–20 minutes so it’s easy to scoop or quenelle.

Finishing Components

These are simple on purpose — just enough to add aroma and texture without overwhelming the cake and ice cream.

Lavender or Thyme Honey

Ingredients

• 120 g good honey
• 1 small sprig lavender or thyme

Method

Warm the honey gently with the herb for about 10 minutes, then remove from the heat and discard the herb. Let cool.

You want it fluid and fragrant, not thin.

Pistachio Crumble

Ingredients

• 50 g pistachios
• 20 g sugar
• Pinch of salt

Method

Toast the pistachios lightly until fragrant, then chop them coarsely. Mix with the sugar and salt.
If you like, add a couple of drops of olive oil for a bit of shine — keep it crumbly.

Plating

• Start with a rectangle of cake
• Add a quenelle of goat cheese ice cream (slightly firm works best)
• Drizzle the honey lightly
• Finish with pistachio, and a few flowers if you have them

Warm spoons help with neat quenelles.

I like keeping the plate fairly open — simple lines, a bit of negative space — so everything feels light and calm.