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Olive oil cakes are brilliant coming into the warmer weather, as they’re still satisfyingly moist, without being too cloyingly heavy. I love adding something sharp – like berries and/or citrus into a rich cake, because of the way it cuts through, and because it adds interest and zip to every bite. This recipe requires so little in the way of equipment and ability – even if you’ve never made a cake before, you can whisk some wet stuff, then stir in the dry stuff, then bake. O(be)live in you!
3/4 cup (180ml) olive oil
Zest and juice of 1 lemon
1 teaspoon rose water (see tips)
1 cup (220g) caster sugar
3/4 cup (75g) almond meal
1 cup (125g) plain flour
2 teaspoons baking powder
1 cup raspberries plus extra to serve (see tips)
Icing sugar for dusting
Preheat oven to 170C (150C fan)
Grease and line a 20cm spring form tin
In a large bowl, whisk wet ingredients- eggs, olive oil, lemon zest, juice and rose water (if using) with the caster sugar for a couple of minutes to dissolve.
Sift together the dry ingredients- almond meal, plain flour, baking powder, and whisk into the wet until just combined.
Pour into prepared tin and sprinkle over raspberries, place onto the middle rack of the oven and bake for 50 minutes or until golden, the middle springs back, and a skewer comes out mostly clean.
Leave to cool and then dust with icing sugar. Serve with cream or yoghurt.
Rosewater is an optional, but excellent addition – leave it out if it’s too potpourri for your palate.
I prefer using frozen raspberries, because they keep their shape better in baking, but if you’ve got some freshies on the turn, chuck them in instead! Toss in a bit of flour before adding to the cake to keep them all from sinking to the bottom.