Olive Oil Cake
200g castor sugar
1 Tbsp orange rind
2¼ cup flour
2¼ tsp baking powder
¼ cup orange juice
½ cup milk
1 cup olive oil
½ cup orange juice warmed
¼ cup icing sugar
Whisk together juice, milk and oil.
In a separate bowl beat the eggs, sugar and rind until very thick and creamy.
Gently stir in the flour alternating with the juice mixture.
Pour batter into a greased 23cm tin.
Bake 45mins at 180C.
Stand cake for 5 mins before turning out. Place right way up.
Pour extra juice and sift icing sugar over hot cake.
To reduce the sugar content of this cake simply leave out the syrup – I enjoy the cake just as much without it.
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