2 large eggs, size 7
¼ cup rice bran oil
¼ cup melted butter
1 cup caster sugar
finely grated zest 1 orange
½ cup flour
¼ teaspoon baking powder
½ teaspoon sea salt
⅓ cup cocoa powder
¼ cup sliced almonds
cream, fresh berries, icing sugar
Grease a 20cm-square cake tin and fully line with baking paper.
Preheat the oven to 160°C fan bake. Whisk the eggs, oil, butter, sugar and the orange zest together in a large bowl.
Add the combined dry ingredients and whisk to combine. Pour into the tin and scatter with the almonds.
Bake for 25 minutes or until the centre is just a little soft when lightly pressed with your fingertip. Cool for 20 minutes or until warm then cut into 9 pieces.
Dust with icing sugar and serve with cream and berries. Serves 9, or more depending on the size of cut pieces.