Belfast Telegraph

Home Life Recipes

Recipe: Delicious olive oil cake

Here’s a fabulous feast that’s sure to put your other half in the mood for Valentine’s love

What you'll need

Moist and fragrant, serve it in slices as it is, or with clotted cream and raspberries as a dessert

275g caster sugar

3 medium eggs

Zest and juice of 1½ unwaxed lemons

4floz extra virgin olive oil

3½ floz milk

275g plain flour, sifted

1 level tbsp baking powder, sifted

1 pack fondant icing

Red food colouring

Icing sugar for sifting over

Fresh raspberries

Makes 8 servings

Heat the oven to 180°C/gas 5/350°F. Whisk sugar and eggs together until fluffy and pale. Add lemon zest and juice. Stir in olive oil and milk. Fold in the flour and baking powder.

Line the base of a deep, loose-bottomed 24cm with parchment paper. Carefully pour mix into the pan and smooth over top.

Bake for around 45 minutes or until top is firm and a skewer inserted in the middle comes out clean.

Leave to cool in the tin, then turn out onto a wire rack.

For the decoration, roll out fondant icing thinly. Cut out hearts in various sizes. Using a small, clean paintbrush or pastry brush, paint hearts with red colouring. Reserve.

Dust the top of the cake with icing sugar, then arrange red hearts on the top. Serve with fresh raspberries or, for extra luxury, scoops of clotted cream, and of course, red roses.

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