Ingredients

Sponge

  • 120ml extra-virgin olive oil
  • 120ml whole milk
  • 185g plain flour
  • 1 tsp baking powder
  • Pinch salt
  • 3 large eggs
  • 150g caster sugar
  • 1 orange finely grated zest
  • 1 lemon finely grated zest

Frosting

  • 75g icing sugar
  • 50ml olive oil

Steps

Sponge

  1. Pre-heat the oven to 160c.
  2. In a jug mix together the olive oil and milk then set aside. Sift the flour, baking powder and salt together in another bowl, then set aside. In another large bowl whisk the eggs, sugar and zests together until thick and fluffy- this will only take a minute or so with electric beaters. Add in the dry ingredients and olive oil mix then fold everything together gently and pour into the greased tin.
  3. Bake for 35 minutes, then leave to cool for 5 minutes before removing the tin and transferring to a wire rack to cool completely.

Frosting

  1. To make the frosting mix together the olive oil and icing sugar then lightly spread over the top and sides of the cooled cake. Decorate with olive leaves if desired.