BLACKBERRY OLIVE OIL BIZCOCHO

TAKES 1HR 25 MINS, PLUS COOLING SERVES 10

125g natural yogurt 150ml extra virgin olive oil (we used Picualia) 275g caster sugar

3 eggs Zest of 1 orange and 2tbsp orange juice 375g plain flour 1tbsp baking powder 175g blackberries

Icing sugar, to decorate (optional) YOU WILL NEED

23cm loose-bottomed cake tin, greased and lined with baking parchment

1 Preheat the oven to 180C/gas 4. In a large bowl, mix the yogurt, olive oil, sugar, eggs, and orange zest and juice. Beat for 10 mins using an electric whisk. 2 Sift in the flour and baking powder, and stir gently until smooth. Gently fold in the blackberries, then tip the mixture into the prepared cake tin. 3 Bake for 50-55 mins or until a skewer inserted into the centre comes out clean. Cool the cake in the tin for 15 mins before running a knife along the sides and removing from the tin. Leave to cool completely on a wire rack. Dust the cake with icing sugar.

TRY USING A STENCIL TO CREATE A STRIKING PATTERN WITH ICING SUGAR ON THE TOP OF YOUR CAKE