Olive Oil & Lemon Cake with Raspberries
This is a recipe belonging to Jamie Oliver from one of his earliest books Jamie’s Italy which I had completely forgotten about how much I loved. He makes it with Fragola Grapes,but raspberries or blueberries are delicious in it. I didn’t have as much fruit as the recipe needed so had to content myself with just putting fruit into the middle rather than onto the top as well but it was still delicious. I couldn’t resist anything containing my 2 favourite ingredients so went ahead and made do. Still warm loaded with icecream or the next day with a great coffee – a lovely treat.
4 large eggs
1 1/4 cups sugar
3/4 cup unsalted butter, melted
1/2 cup extra virgin olive oil
3/4 cup milk
1 tsp vanilla extract
3 cups unbleached all-purpose flour (I used gluten free )
1 1/2 tsp. baking powder
a pinch of salt
The zest of 3 lemons
1 lb. 6 0z. fresh fruit such as raspberries or blueberries
Oven at 170C
Butter and line a 9-inch cake pan
Beat the eggs and sugar for about 3 minutes, until thick and pale yellow
Add the butter, oil, milk and vanilla.
Mix well, then sift in the flour, baking powder and salt.
Add the lemon zests and stir with a wooden spoon until thoroughly blended.
Set aside for 10 minutes to allow the flour to absorb the liquid.
Stir about 2/3’s of the batter into your cake pan and smooth out the top.
Scatter over the fruit,
Place the cake pan in the center of your oven and bake for 15 minutes
If you are using more fruit then remove the cake from the oven and working quickly, scatter the remaining fruit over the top. Gently push them down into the cake then return it to the oven for another 30-40 minutes, until the top is a deep golden brown and the cake feels quite firm.
Put the pan on a rack to cool. After 10 minutes run a knife along the sides of the pan and turn out your cake.
Serve warm with ice-cream or cream