Remember when I went to Northampton, recap here. Well, I was given a large 3l box of Cold Pressed Extra Virgin Olive Oil from Pelia who’s representative happened to be visiting Vanessa at the time. I’ve only just managed to find the time to create a recipe using this oil and I fancied the idea of matching colours together, so it seemed perfect to add Lime, rather than Lemon that some other cake recipes have done, with the colour of the oil and Rosemary.
Oils are so versatile, take a look at another recipe (Carrot, Orange and Almond cake) using Rape Seed Oil.
This new recipe, is not too sweet and not too savoury but a light cake with a delicate flavour of Rosemary and Lime, this Fluted cake needs no decorations or icings. Infusing the Rosemary, Lime Juice and Zest with the Olive Oil helps distribute the flavours around the cake.
Beating the eggs and sugar together until really light and creamy helps create a light texture.
If you don’t have a fluted cake tin, try using a 900g loaf tin or an 8″ deep sided cake tin, fully greased and lined with baking parchment to allow for any excess rising and adjust baking times according which could mean an extra 10 – 20 mins, depending on your oven. I suggest you keep testing with a skewer until cooked making a note of the time for future baking.
Remember larger cakes take much longer to cook in the middle than they do with a fluted cake tin.
Adapted from various recipes on the internet.
Serving size: 25cm Dia. x 7cm H. (10″ x 2¾”) fluted cake ring tin. Alternatively 900g Loaf tin or 8″ deep sided cake tin
- 6 fl oz Extra Virgin Olive Oil
- Grated Zest of 2 Limes
- Juice of 1 Lime
- 2 tablespoons Chopped Rosemary
- 4 medium eggs
- 200g Caster Sugar
- 5 fl oz milk
- 400g Self Raising Flour
- 1/2 teaspoon finely ground Sea Salt
- Preheat the oven to 160deg Fan assisted. Ideally use an oven thermometer. Grease and flour a 25cm Dia. x 7cm H. (10″ x 2¾”) fluted cake ring tin removing any excess flour.
- Add the Lime juice, Zest and Rosemary to the Olive Oil and leave to infuse while to make the rest of the cake.
- Using an electric mixer, beat the Sugar and eggs together until tripled in volume. This should look nice and creamy like whipped double cream, but slightly runny. This should take only about 5 mins.
- While still beating add the Olive Oil mixture to the Egg mixture and beat until well combined.
- Then add the milk and beat until well combined
- Gradually add the flour and Salt and beat until well combined.
- Pour the mixture into your tin, bake in the oven for 30-40 mins or until cooked, testing with a skewer until it comes out clean.
- Leave in the tin until the cake as cooled down before removing from the tin.
- No need for any toppings, sometimes less is more. Serve with a pouring of double cream if you wish or just enjoy with a nice cup of tea.