Saffron and olive oil cake

Saffron and olive oil cake

By
From
Mark Hix On Baking
Makes
1
Photographer
Jason Lowe

Olive oil, instead of butter, is used for baking in Mediterranean countries where there are a lot more olive trees than dairy cattle. If your cholesterol is a tad high as well, then olive oil is a perfect substitute, so you don't need to feel too guilty about snacking on cake.

Ingredients

Quantity Ingredient
175ml virgin olive oil, plus extra for oiling (preferably not too strong)
2 good pinches saffron strands, soaked in 2 tablespoons milk overnight
3 medium eggs, beaten
175g caster sugar
175g self-raising flour

Method

  1. Preheat the oven to 180°C. Lightly oil a round 18–20 x 6–8 cm deep, loose-bottomed cake tin and line with greaseproof paper.
  2. Put the saffron-infused milk, eggs and sugar in a mixing bowl and whisk until light, fluffy and doubled in volume. Slowly pour in the olive oil, stirring, then fold in the flour with a spoon until well mixed. Pour the mixture into the cake tin.
  3. Bake for about 25–30 minutes, testing by inserting a skewer or the point of a small knife in the centre – if it comes out clean, it is done. Leave to cool for 15 minutes, then remove from the tin and transfer to a cooling rack. Serve on its own or with crème fraîche or mascarpone.
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