Olive oil and honey cake
It would seem there are two camps when it comes to olive oil cakes. Those who prefer to use a mild flavoured oil and let it lend the cake a beautiful moist texture without a strong flavour, and those who prefer to use a good extra virgin olive oil to lend the cake a distinct fruity flavour. Having made this cake four times in the last couple of weeks (all in the interests of taste testing I assure you), I am firmly in the second camp.
Heidi (of the Piadina) shared this recipe with me. She has been making this cake for her little girls and I can see why – super simple, easy to make with pantry staples, and delicious to boot. I tried with some Pohutukawa honey and mandarin-infused olive oil which makes for a seriously moreish cake. So moreish in fact that I found myself consuming an entire cake over a Saturday afternoon/evening as I kept finding excuses to wander into the kitchen and help myself to another slice until well, I surprised myself with a plate of lonely crumbs!
150g Demerara sugar
125ml extra virgin olive oil (lemon or mandarin infused is great here too)
3 tbsp honey
Zest and juice 2 lemons
1 ½ cups self-raising flour
Preheat oven to 170 C on Bake, grease a Bundt tin
1. Beat eggs and sugar together until pale and thick.
2. Add olive oil, honey, lemon zest and juice. Mix well.
3. Finally add flour and fold gently until combined.
4. Pour into prepared tin.
5. Bake for 25-30 minutes.
Serve with a little yoghurt or cream, drizzled with a little honey and dusted with icing sugar.