This feels like the best kind of homemade cake. It doesn’t need any extra bells and whistles, and is one that you’ll want to make time and again. It doesn’t require you to think too much, either: just one bowl and a quick mix, and you’ll have a soft, fluffy crumb with a crackly sugar top. Serve with a quick berry compote and a dollop of creme fraiche for a low-effort, high-reward dessert.
Olive oil cake
Prep 15 min
Cook 40 min
Serves 8-10
135g olive oil, plus extra for serving
170g caster sugar, plus extra to finish
2 large eggs
Zest of 1 lemon
50ml milk
200g plain flour
1½ tsp baking powder
A pinch of salt
Creme fraiche, to serve
For the berries
100g strawberries, hulled and sliced
50g blueberries
100g raspberries
50g sugar
1 tsp vanilla bean paste
Juice of ½ lemon
Heat the oven to 180C (160C fan)/350F/gas 4. Grease and line a 20cm cake tin with baking paper.
Put the olive oil, sugar, eggs and lemon zest in a bowl, give them a good whisk to combine, then stir in the milk. Add the flour, baking powder and salt, and mix until smooth.
Pour the batter into the lined tin and sprinkle about two teaspoons of caster sugar on top. Bake for 30-35 minutes, until lightly browned and a skewer inserted into the centre comes out clean, then remove and leave to cool completely.
Meanwhile, put all the fruit in a saucepan with the sugar, vanilla and lemon juice. Heat gently to soften the fruit, then simmer for three or four minutes. Take off the heat and leave to cool, then chill in the fridge until needed.
Serve slices of the cake with a dollop of creme fraiche, a drizzle of olive oil and some of the berries.
