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
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.