Name: Olive oil & muscat cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 8-10
Ingredients: butter for the tin; 225g plain flour sifted, plus extra for the tin; 5 eggs plus 2 extra egg whites; 225g caster sugar; 125ml extra virgin olive oil; 125ml orange muscat or other syrupy dessert wine; 1 lemon finely zested; 1 orange finely zested; icing sugar for dusting; sliced peaches and whipped cream, to serve (optional)

Olive oil & muscat cake

Make this cake for the grown-ups. With muscat dessert wine in the batter, it’s wonderful served with sliced peaches, whipped cream and a glass of chilled muscat

1 hr 20 min total 20 min prep 1 hr cook Serves 8-10 366 cal

Instructions

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1 Butter the base, line and flour a 22cm springform cake tin. Heat the oven to 180C/160C fan/gas 4.
2 Separate the eggs and beat the yolks with half the caster sugar using an electric whisk until the mixture is pale and thick, about 5-8 mins. Gradually add the olive oil and the dessert wine, pouring them in a steady stream. Add the grated zests. Using a large metal spoon, fold in the flour and ¼ tsp salt.
3 Beat the egg whites in a clean bowl until they form soft peaks, then add the rest of the sugar and continue beating until they form stiff peaks. Fold the whites into the egg and flour mixture and scrape into the cake tin. Bake for 20 mins, then turn down to 150C/130C fan/gas 2 and bake for another 30 mins. Turn the oven off, cover the cake with a round of buttered parchment and leave in the oven for another 10 mins. Remove and let the cake cool in its tin. Once it’s cool, carefully turn the cake out, dust the surface with icing sugar and serve with peaches and cream, if you like.