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This healthy sponge is made with olive oil and makes a lovely dessert when served with a delicious Italian-style ice cream Heat the oven to 160°C/ 320°F/Gas Mark 3. Put the eggs into a bowl of a free-standing food mixer and whisk for 2 mins.
On-Demand Events Special Issues Subscribe (Print + Digital) Cakes Classic Olive Oil Cake A staple in most Mediterranean kitchens, this light and barely sweet cake is perfect for an afternoon snack or late morning tea. A final brush of olive oil just before serving brings the fruity flavor to the front of your palate as soon as you take a bite.
Continue to whisk on a high speed while you add the olive oil, drop by drop. Sift the flour onto the mixture and fold in gently with a spoon. Pour into the prepared tin and bake for 40-45 minutes until the cake is golden, springy and shrinking away from the sides of the tin. Cool in the tin for 10 minutes, then turn out onto a wire rack.
Add the orange juice and zest and mix well. Sift together the flour, baking powder, baking soda and salt in another medium bowl. Add the flour mixture half at a time to the wet ingredients and mix on low just to incorporate. Pour into the prepared cake pan and bake, 25 to 30 minutes.
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