I’m still dreaming of summer holidays and long lazy days in flip-flops with the feel of sun on my skin, especially now that spring is in the air. This olive oil cake oozes all those flavours of a mediterranean holiday where the citrus fruits grow, adding splashes of colour to the landscape and the subtle taste of olive oil lingers in the typical native dishes.
When I first discovered it, I envisioned a savoury cake with a bitter citrus after taste but the combination of the olive oil, which makes it deliciously moist, balances out the lemon and citrus tang, giving it a delicate sweetness.
I think this olive oil cake recipe will be making an appearance a few more times this summer as a picnic and afternoon tea while I sit outside my in law’s beach hut. Ha, whom I kidding there’ll be no sitting around with my lively toddler while there’s a whole beach to explore but there is always time for cake.
I love that it’s made with healthy fat of olive oil, full of vitamin E and antioxidants along with a good dose of vitamin C and with less sugar than your average cake.
1 tsp baking powder
8 fl oz olive oil, pref extra virgin
100g ground almonds
100g caster sugar
175g self raising flour
4 tbsp icing sugar
preheat the oven to 180’c
grease and line a 9″ loose bottomed cake tin
place the orange and lemon in a saucepan of water and gently bring to the oil then simmer for 30 mins.
drain the water away and then blitz them both together in a food processor
beat the eggs with sugar
In a large bowl, sift the flour, add the baking powder, ground almond and salt, gently fold in the sugar and egg mixture and finally fold in the olive oil and pureed fruit.
pour the mixture into the cake tin and bake for 45 minutes
cool on a wire rack and finish off with a dusting of icing sugar.