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Olive oil cake
Serves 12 Cakes, Bread and Pastries
Ingredients
- butter, for greasing
- 3 eggs
- 300g caster sugar
- 175ml good-quality olive oil
- 180ml whole milk
- juice and zest 1 orange
- 325g self-raising flour, plus extra for dusting
Method
Preheat the oven to 180C/ 160C F/Gas 4. Line, butter and lightly flour a 24cm cake tin.
In a large mixing bowl or mixer, beat together the eggs and sugar until pale yellow (around 5 minutes). Slowly, in a continuous stream and on a high speed, pour in the olive oil, milk, orange zest and juice. You may need to lower the speed towards the end to prevent the mix from splattering. Gently fold in the flour, until fully incorporated.
Pour the batter into the cake tin. Bake for 45 minutes, or until golden brown and a toothpick or skewer inserted into the centre comes out clean. Allow to cool in the tin before turning out and serving.
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