Olive Oil Cake

A deliciously moist simple yet flavoursome cake which improves with keeping.  I have included a couple of flavour options - both zingy and delicious.


Preheat the oven to 175 degrees c (fan)

For the Ginger and Orange Cake only – Start by preparing the preserved ginger. Rinse the three pieces under a running tap to remove the sticky syrup.  Dry on kitchen paper then cut into tiny dice about the size of currants.  Set aside in a separate small bowl and add a tablespoon of flour from the measured 250g to be used in the cake.  Stir the ginger pieces around in the flour so that they are well coated then set aside.  Prepping the ginger in this way will prevent it dropping to the bottom of the cake during baking.

In a roomy mixing bowl whisk together the eggs and the caster sugar until the mixture becomes pale and doubled in size. Whisk in then the oil.  Using a large metal spoon then fold in the flour (which is sifted with the ginger if using) and keep mixing until the mixture thickens and the flour is well combined.  Finally fold through the milk and the flavours – prepped ginger and zest or zest and juice of the orange and lemons then transfer to the prepared tin.

Bake for 40-45 minutes until the cake is risen, golden and firm to the touch.

Leave to cool in the tin on a cooling rack.

To make the water icing simply place the juice, zest and optional ginger in a small bowl then keep adding icing sugar, little by little, stirring well between each addition until you achieve a thick consistency. Once the cake is completely cold drizzle over the water icing and once set cut into slices and enjoy !

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