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 minutes 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 prefect finish. If you are on a dairy free diet, substitute the milk for soya milk.
- 2 eggs
- 150g castor sugar
- 190g self raising flour
- zest and juice of one orange
- zest of one lemon
- 125ml olive oil (not extra virgin)
- 60ml milk
- 2 tbsp icing sugar
Preheat oven to 180C/160C for oven assist. 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, mix well. Stir in half of the milk and orange juice. Stir in the remainder of the flour. Add in the remainder of the milk and orange juice. Pour into the prepared tin.
Bake for 45 minutes or until a skewer inserted in the centre comes out clean.
Leave to cool in the tin for 5 minutes before transferring to wire rack to cool fully. When fully cooled transfer to a serving plate and dust with icing sugar.