Olive Oil Cake

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We were given this cake recipe by a chef in a little town outside Milan. He served it as a dessert, sending the whole cake from table to table for the customers to take a slice. It’s an all-in-one cake batter recipe: tip everything into a bowl, food processor or stand mixer and whisk or blitz.

Serves 6-8


4 eggs – at room temperature
200g plain flour
200g sugar
200g olive oil
1 level teaspoon of baking powder


1. Preheat the oven to 180C/350F/Gas Mark 4.

2. Put all the ingredients into a large bowl and beat everything together with a wooden spoon or in a stand mixer, until it is creamy and blended.

3. Pour into a 7 inch oiled and lined baking tin. (It’s easier to remove the cake if you use a paper cake liner.)

4. Bake for 35 minutes and check if a skewer comes out clean. Check every five minutes after that to see if it is done. (It will depend on your oven and the size and shape of tin you use.)

Recipe Variations

– Dust fruit slices in flour eg apples or pears and stir into the cake batter before baking. (This stops the fruit dropping to the bottom and keeps them suspended in the cake.)

– You can add lemon zest and vanilla to the batter if you wish.

– You can also use half olive oil and half sunflower oil.

– Dust the cake with icing sugar for a special occasion.

– You can also serve lightly stewed fruit on the side of a slice of this cake and whipped cream to turn it into a stylish dessert.

– You can add chopped nuts (walnuts, hazelnuts or almonds) or chocolate chips to the mixture.

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