60 |
Serves: people |
A light and fruity sponge delicious on its own, or serve with fresh berries as a scrumptious dessert.
INGREDIENTS
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INSTRUCTIONS
- PRE-HEAT OVEN TO 180˚C/160˚C fan/gas 4
- Grease a loose- bottomed 22cm cake tin with a little butter and line the base with baking parchment.
- Break the eggs into a large bowl. Add the sugar and whisk for about 5 minutes until you get a thick and frothy mixture.
- Grate the zest from the orange and add it to the mixture. Pour in the olive oil. Mix carefully to combine all the ingredients together.
- Add the baking powder to the flour and gently fold into the egg mixture.
- Pour the batter into the cake tin and bake for 45 – 50 minutes until golden and firm when pressed in the middle.
- Leave the cake in the tin for about 10 minutes then transfer to a wire rack.
- Sprinkle with icing sugar before serving.
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