Saturday, 13 March 2010

Store cupboard Cake

After spending a cold morning at the farmers market, I came in needing comfort and cake! But the cupboard was bare (ish), and I really couldn't be bothered going back out to the shops. So I made an orange store cupboard cake - using olive oil instead of butter. Filling the house with lovely orange scent, this is a moist and moreish cake that keeps well. Try when you next need a pick me up - it's quick and easy to make.

300g caster sugar 
3 eggs 
300g plain white flour sifted with 1tbsp baking powder 
Grated zest and juice of 1 large or 2 small orange
120ml extra-virgin olive oil 
80ml milk

Pre-heat the oven to 180ºC/gas mark 5. Whisk the sugar and eggs together until light and fluffy - in a food mixer if you prefer. Add the juice and zest of the orange and the lemon zest and then stir in the olive oil and milk. Gently fold in the flour and transfer to a lightly greased (you can use olive oil if you wish) round tin about 20-24 cms in diameter (you can use a square or a loaf tin of similar size).

Bake for 40-45 minutes. You can test by inserting a skewer or something similar and it should come out clean.

Leave to cool in the tin then turn out onto a cooling rack and leave to cool. Eat for tea or as a dessert with mascarpone, whipped cream, crème fraîche or ice cream, and raspberries.