Leila’s olive oil cake

Recipe by:

From 'Towpath' by Lori de Mori & Laura Jackson, this afternoon treat can be enhanced with kumquat and chopped pistachio, or roast rhubarb

Leila’s olive oil cake

SERVES

12

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

45

MINUTES

CUISINE

COURSE

Baking

Method

  1. Preheat the oven to 180°C.

  2. Line, butter and flour a 24cm cake tin.

  3. In a large mixing bowl or mixer, beat together the eggs and sugar until pale yellow. This should take about five minutes.

  4. 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.

  5. Gently, fold in the flour, until fully incorporated.

  6. 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.

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

  1. Preheat the oven to 180°C.

  2. Line, butter and flour a 24cm cake tin.

  3. In a large mixing bowl or mixer, beat together the eggs and sugar until pale yellow. This should take about five minutes.

  4. 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.

  5. Gently, fold in the flour, until fully incorporated.

  6. 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.