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.