BLACKBERRY, ORANGE AND OLIVE OIL CAKE

TAKES 1 HR 15 MINS, PLUS COOLING SERVES 10

150ml extra virgin olive oil 125g natural yoghurt

275g caster sugar 3 eggs Zest of 1 orange

2tbsp squeezed orange juice 375g plain flour 16g baking powder 175g blackberries, fresh or frozen and defrosted Icing sugar, to decorate Creme fraiche, to serve

YOU WILL NEED Greased and lined 23cm loosebottomed cake tin

1 Preheat the oven to 180C/ Gas 4. Combine the oil, yoghurt, sugar, eggs, orange zest and juice. Beat for 10 mins with an electric whisk.

2 Sift in the flour and baking powder and tip in the blackberries. Gently fold in until smooth. Pour the cake batter into your prepared cake tin. 3 Bake in the oven for 50-55 mins, or until a skewer inserted comes out clean. Let the cake cool in the tin for 15 mins before running a knife along the sides and removing it and transferring to a plate or cake stand. 4 Dust with icing sugar. We cut a stencil out of paper but you could dust all over. Serve with a dollop of creme fraiche.