Zesty Olive Oil Cake
Ingredients - Serves
2 eggs
160g caster sugar
2 teaspoons finely grated orange zest
2 teaspoons finely grated lemon zest
125ml Savina Olive Oil
185g self-raising flour
60ml milk
60ml orange juice

Preheat the oven to 180°C. Grease a shallow 20cm round cake tin and line the base with baking paper. Whisk the eggs and sugar in a large bowl using electric beaters until well combines. Add the orange and lemon zest, then stir in the olive oil. Stir in the sifted flour alternately with the milk and orange juice. Stir the mixture gently for 30 seconds with a wooden spoon. Pour into the prepared tin. Bake for 45 minutes, or until a skewer comes out clean when inserted into the center of the cake. Leave to cool in the tin for 5 minutes before turning out onto a wire rack.

Note: This cake can be dusted with icing sugar before serving, if desired. 

Extra Virgin Olive Oil with Rosemary
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