If you want a light and springy cake with a touch of fruitiness then you can’t go wrong with this citrus olive oil cake. It tastes lighter than an all butter cake, and has a delicious crisp crust thanks to the olive oil. I added some fresh raspberries, lemon juice and a healthy glug of Cointreau to complement the citrus. It’s delicious with a spoon of yogurt or crème fraiche. I would go so far as to say that this is a perfect breakfast cake. It’s super easy to whip up this cake, and it tastes as fresh and light as a summers day.
Ingredients:
- 275g of flour
- ½ tsp baking powder
- ½ tsp baking soda
- pinch of salt
- 200g of sugar
- 150ml of olive oil
- 2 tablespoons of Cointreau
- ½ tablespoon orange zest, finely chopped
- ½ tablespoon lemon zest, finely chopped
- 4 eggs, lightly beaten
- 1 tablespoon of freshly squeezed lemon juice
- 3 tablespoons of milk
- 125g of fresh raspberries
Method
- Preheat the oven to 180 C/ 350 F
- Grease a 9 inch tin with a little butter, and bottom line with parchment paper.
- Sieve the flour, baking powder and baking soda into a large mixing bowl.
- Add the salt and sugar and mix together with a spoon.
- In a separate bowl/large jug mix together the olive oil, Cointreau, zest, juice, beaten eggs and milk.
- Beat together with a whisk or fork and then add this wet mixture to the flour.
- Whisk together until fully combined.
- Pour half of the cake batter into the prepared tin.
- Scatter the fresh raspberries on top of the batter.
- Add the rest of the batter on top.
- Bake in the oven for 50-60 minutes. Test with a cake tester or sharp knife.
- Allow to cool in the tin, then invert the cake onto a wire rack.
- Using a sharp knife, slice off the domed part of the cake to get a flat surface.
- Place the cake on a serving plate and sieve a little icing sugar on top.
- Decorate with some fresh raspberries, mint, and lavender.
