This cake gets its fat content from the healthier option of olive oil. Along with the citrus flavours of lemon and orange, this cake is light and zesty. It only takes 55 mins to rustle up and is full of flavour. If you fancy jazzing this cake up a bit, top with a light icing and grated orange zest for the perfect finish. If you’re on a dairy free diet, substitute the milk for soya milk.
- 2 eggs
- 150g caster sugar
- Zest and juice of one orange
- Zest of one lemon
- 125ml olive oil (not extra virgin)
- 190g self-raising flour
- 60ml milk
- 2tbsp icing sugar
Preheat oven to 350°F/180°C/Fan 160°C/Gas Mark 4. Grease a 20cm cake tin and line with baking parchment.
Whisk together the eggs and sugar until light and fluffy. Add the zest of the orange and lemon, and the oil and mix until combined. Stir in half of the flour. Stir in half of the milk and orange juice. Stir in the remainder of the flour. Stir in the remainder of the milk and orange juice. Pour into the prepared tin.
Bake for 45 mins or until a cocktail stick inserted in the centre comes out clean.
Leave to cool in the tin for 5 mins before transferring to wire rack to cool fully. When fully cooled transfer to a serving plate and dust with icing sugar.
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If you substitute the milk for soya milk, this is a great dairy free cake