Ever thought of using olive oil in your desserts? Instead of making it the base of your dips, dressings and pasta, this unique cake recipe utilises the natural oil as a replacement for butter, creating a distinct and healthy treat, especially when paired with blueberries and apricot jam.
- 3 eggs
- 1¼ cup (275g) caster sugar
- 2 tbsps finely grated orange rind
- ½ cup (125 ml) olive oil
- ⅓ cup (80 ml) milk
- 1 cup (150 g) plain flour
- 1 cup (150 g) self-raising flour
- 100 g frozen blueberries
- ¼ cup (80 g) apricot jam, warmed, strained
Preheat oven to 180 C (160 C fan-forced). Grease deep 19 cm square cake pan.
Beat eggs, sugar and rind in small bowl with electric mixer until sugar is dissolved; transfer to large bowl. Fold in combined oil and milk, and sifted flours, in two batches.
Pour mixture into pan; bake 20 mins. Carefully remove cake from oven; sprinkle surface evenly with blueberries. Return cake to oven; bake about 40 mins. Stand cake 10 mins; turn, top-side up, onto wire rack to cool.
Brush warm cake with jam.
TIP Don’t thaw the frozen berries as they might bleed colour into the cake. In season, fresh ones may be used instead of frozen. The surface of the cake should be flat and just set before the blueberries are sprinkled over it, so that they won’t sink in.