Olive Oil Cake

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Olive Oil Cake

Yield: 8 slices

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Ingredients

• 150g sugar
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• zest of two lemons
• 150g olive oil
• 110g milk (can sub dairy free milk)
• 1 egg
• 165g ap or cake flour

Instructions

1. Preheat oven to 350F with fan on. Line a 9 inch cake tin with parchment and a little olive oil.
2. Whisk sugar, baking soda, baking powder, and salt together in a medium bowl for about 20 seconds.
3. Add lemon zest, olive oil, milk, egg, and and whisk vigorously until batter looks smooth and well emulsified. Sift in flour and whisk just until well combined. Scrape into prepared pan. Bake until cake is firm but your finger can still leave an impression in the puffy crust, about 20 minutes. (A toothpick inserted into the center should come away with a few crumbs still attached.)
4. Allow to cool and serve with seasonal fruit and creme fraiche.
5. Store tightly wrapped at room temperature for up to 3 days.