Easy Dessert

Vin Santo and olive oil cake

Name: Vin Santo and olive oil cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 12
Ingredients: 3 eggs; 3/4 cup (165g) caster sugar; Grated zest of 1 orange; 1/2 cup (125ml) extra virgin olive oil; 1 1/4 cups (190g) self-raising flour; 1/2 cup (125ml) Vin Santo; Icing sugar, to dust; Mascarpone, poached figs and sliced oranges, to serve

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by Tobie Puttock

Celebrity chef

Oct 09, 2015

This Italian cake is a sweet fresh option for easy afternoon tea or dinner party entertaining.

3 eggs
3/4 cup (165g) caster sugar
Grated zest of 1 orange
1/2 cup (125ml) extra virgin olive oil
1 1/4 cups (190g) self-raising flour
1/2 cup (125ml) Vin Santo
Icing sugar, to dust
Mascarpone, poached figs and sliced oranges, to serve

Method

1.

Preheat oven to 180°C. Grease and line base of a 20cm springform cake pan.
2.

Place the eggs and sugar in the bowl of an electric mixer and beat until thick and pale. Stir in the orange zest and olive oil, then fold in flour with a metal spoon. Stir in the Vin Santo, then spread the batter in the cake pan and bake in the oven for 40 minutes or until a skewer inserted into the centre of the cake comes out clean.
3.

Cool slightly in the pan, then turn out and place on a wire rack to cool completely. Dust the cake with icing sugar and serve with mascarpone, figs and orange.