OLIVE-OIL PICNIC CAKE*

INGREDIENTS 150g plain flour 2 tsp baking powder 175g granulated sugar ½ tsp sea salt 3 large eggs, beaten 170ml light olive oil 1 unwaxed lemon, zest and juice

METHOD

Preheat the oven to 180°C. Line a loaf tin and brush with oil. Sift the flour with the baking powder into a bowl and mix in the sugar and salt. Add the eggs, oil, lemon zest and juice, and beat with a wooden spoon or in a food processor until the mixture is free of lumps. Tip the batter into the prepared tin, smoothing it into the corners. Bake for 45 to 50 minutes until the cake is well risen and firm. Run a knife around the sides and remove from the tin to cool on a wire rack.