A bright, tender single-layer cake built on the fruit and pepper of cold-pressed Nikkitas olive oil. Lemon zest cuts through and the crumb stays moist for days.
Ingredients
- 4 medium eggs
- 200 g caster sugar
- Zest of 1 lemon
- 1 tbsp whole milk
- 100 g unsalted butter, melted
- 240 g plain flour
- 2 tsp baking powder
- 180 ml Nikkitas Extra Virgin Olive Oil
- Icing sugar, to dust
Method
- Preheat the oven to 175°C / 160°C fan / gas 4 and grease a 23 cm round cake tin.
- Sift the flour and baking powder into a bowl and set aside.
- In a second bowl, whisk the melted butter, milk and olive oil to combine.
- In the bowl of a stand mixer, beat the eggs, sugar and lemon zest on medium-high speed for 4 to 5 minutes, until pale, thick and creamy.
- Reduce the speed to low and add the flour mixture in three additions, alternating with the oil mixture in two additions. Mix only until the batter is smooth.
- Pour into the prepared tin and bake for 30 to 35 minutes, until golden and a skewer comes out clean.
- Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely. Dust with icing sugar before serving.
Notes
- Use a peppery, fresh olive oil. The flavour carries the cake.
- Wrap and store at room temperature for up to 3 days.
