Olive oil cake
By: Ross Burden From: Good Food Live
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Olive oil cake
- Prep time:
- 15 mins
- Cook time:
- 45 mins
- Serves:
- 4-6
For a sophisticated dessert, try Ross Burden's Italian-inspired recipe for an olive oil-flavoured cake, served with Mascarpone
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Ingredients
- 2 Eggs
- 125g caster sugar
- grated zest of 1 Lemons
- 90ml Vin Santo or Marsala
- 175ml extra virgin Olive oil, plus extra for oiling
- 170g plain flour
- 1 tbsp Baking powder
To serve:
- Mascarpone
- poached fruits
Method
1. Preheat the oven to 200°C/gas 6.2. In a large mixing bowl beat the sugar and eggs together until well-blended.
3. Add the lemon zest, Vin Santo, milk and olive oil and beat together.
4. Sift in the flour and baking powder and fold in.
5. Oil a 24cm spring-form cake tin with extra-virgin olive oil. Pour in the cake mixture.
6. Bake the cake for 45 minutes until set and cooked through. Cool on a wire rack.
7. Serve the cake with Mascarpone and poached fruits.
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