Leila’s olive oil cake
From 'Towpath' by Lori de Mori & Laura Jackson, this afternoon treat can be enhanced with kumquat and chopped pistachio, or roast rhubarb
SERVES
12
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
45
MINUTES
Ingredients
butter, for greasing the tins
3 eggs
300g caster sugar
175ml olive oil
180ml full-fat milk
1 organic orange, zested and juiced
325g self-raising flour, plus extra for dusting
Method
Preheat the oven to 180°C.
Line, butter and flour a 24cm cake tin.
In a large mixing bowl or mixer, beat together the eggs and sugar until pale yellow. This should take about five 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 everywhere.
Gently, fold in the flour, until fully incorporated.
Pour the batter into the prepared tin. Bake for about 45 minutes, until golden brown and a toothpick or skewer inserted into the centre comes out clean. Leave to cool in the tin.
