Olive Oil Cake for Late Afternoons

Set at Casa Livia

15 minutes, plus 35–40 minutes baking · Serves 8

tender citrus cake for coffee and golden light

Ingredients

• 3 eggs
• 170g caster sugar
• 150ml extra-virgin olive oil
• 120ml milk
• Zest of 1 orange
• Zest of 1 lemon
• 180g plain flour
• 1½ tsp baking powder
• Pinch of sea salt
• 2 tbsp demerara sugar

Method

1. Heat the oven to 175°C and line a 20cm round cake tin.
2. Whisk the eggs and sugar until thick and pale.
3. Whisk in the olive oil, milk, orange zest and lemon zest.
4. Fold in the flour, baking powder and salt until just combined.
5. Pour into the tin, sprinkle over the demerara sugar and bake for 35–40 minutes.
6. Cool slightly before slicing and serving.

Essy note: Lovely plain, or with a spoonful of crème fraîche and a few summer berries.