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This light olive oil cake is an elegant treat all by itself or topped with whipped cream, fruit or ice cream.
WORDS & PHOTOGRAPHY JANE SMITH
OLIVE OIL CAKE
Serves 10–12
Cake
3 eggs
1 cup (220g) caster sugar
¾ cup (180ml) olive oil
¾ cup (180ml) milk
2 cups (300g) self-raising flour
Lemon Glaze
1 cup (125g) icing sugar
2-3 tablespoons fresh lemon juice
1. Preheat the oven to 180°C. Grease a 25cm diameter springform cake tin and line the base and side with baking paper. Set aside.
2. Put the eggs and sugar in a mixing bowl and beat by hand or with electric beaters until fluffy and combined.
3. Add alternate small amounts of oil and milk and continue beating until all the liquid is added and the mixture is well combined.
4. Gently fold in the flour using a wooden or large metal spoon.
5. Pour the batter into the cake tin. Bake for 35-40 minutes or until a skewer inserted into the centre of the cake comes out clean.
6. Remove the cake from the oven and set aside to cool for 20 minutes in the tin. Carefully release the tin and allow the cake to cool completely on a wire rack.
7. In a mixing bowl, combine icing sugar and lemon juice. Whisk until smooth and pourable, adding a little more sugar or juice if necessary. Pour evenly over the top: the glaze will soak into the surface of the cake.
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