OLIVE-OIL PIC­NIC CAKE*

Town & Country (UK) - - TASTE -

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.

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