Nutrition Facts
Olive oil cake
Amount Per Serving
Calories 722
Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 7g44%
Cholesterol 85mg28%
Sodium 48mg2%
Potassium 293mg8%
Carbohydrates 76g25%
Fiber 2g8%
Sugar 41g46%
Protein 9g18%
Vitamin A 206IU4%
Vitamin C 16mg19%
Calcium 118mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Olive oil cake
A perfect teatime treat
Servings: 8
Calories: 722kcal
Equipment
- 24cm cake tin
- Large mixing bowl
- Wooden spoon
- Bowl
- Wire rack
Ingredients
- 320 ml extra virgin olive oil
- 300 g caster sugar
- 4 large eggs
- 1/2 tsp vanilla extract
- 250 ml whole milk
- 1 lemon juice and zest
- 1 orange juice and zest
- 2 tsp baking powder
- 350 g ‘00’ flour
Method
- Use a little of the olive oil to grease a 24cm cake tin and line the bottom with greaseproof paper. Preheat the oven to 180˚C/gas 4.
- Put the sugar, eggs, salt and vanilla extract into a large mixing bowl and beat until pale and fluffy. Using a wooden spoon, slowly stir in the olive oil, milk, lemon juice and orange juice. Add the two zests. In a separate bowl, mix the baking powder into the flour, and when combined, fold into the olive oil mixture until smooth.
- Pour the cake mix into the greased tin and place in the oven for about 45 minutes, until the top feels springy, a skewer comes out clean when inserted into the middle, and the cake is golden brown.
- Cool on a wire rack and serve warm, generous slices with a sweet wine, or enjoy cold the next day with coffee.24cm cake tin
Nutrition
Calories: 722kcal | Carbohydrates: 76g | Protein: 9g | Fat: 44g | Saturated Fat: 7g | Cholesterol: 85mg | Sodium: 48mg | Potassium: 293mg | Fiber: 2g | Sugar: 41g | Vitamin A: 206IU | Vitamin C: 16mg | Calcium: 118mg | Iron: 3mg