Recipes - Olive Oil Fruit Cake Recipe

Ingredients

225 g of self-raising flour

50 g of caster sugar (superfine)

125 ml of fresh milk

4 tbsp of lemon juice

150 ml of olive oil

100 g of mixed dried fruit

25 g of pine kernels (nuts)

Prepare the oven by setting the temperature to 180°C/ 350°F
Grease an 18 cm/ 7" cake tin (pan) and line with baking parchment.
Sieve (strain) the flour into a bowl and add in the caster sugar.
Make a well in the centre of the dry ingredients and pour in the milk and orange juice.
Stir the mixture with a wooden spoon, beating in the flour and sugar.
Pour in the olive oil, mixing the batter well so that all of the ingredients are mixed evenly.
Stir the mixed dried fruit and pine kernels (nuts) into the mixture and spoon into the prepared tin (pan).
Bake in a preheated oven for about half an hour until the cake is golden and firm to the touch.
Leave the cake to cool down in the tin (pan) for a while before transferring it to a wire rack to cool.
Serve the cake warm or cold and cut into slices.

Pine kernels (nuts) are normally known as the flavouring ingredient in the classic Italian pesto kitchen.
However, for this recipe, pine nuts are used with the purpose of giving a delicate and slightly resinous flavour to the cake.

	Olive Oil Fruit Cake Recipe

	Ingredients 225 g of self-raising flour 50 g of caster sugar (superfine) 125 ml of fresh milk 4 tbsp of lemon juice 150 ml of olive oil 100 g of mixed dried fruit 25 g of pine kernels (nuts) Method Prepare the oven by setting the temperature to 180°C/ 350°F Grease an 18 cm/ 7" cake tin (pan) and line with baking parchment. Sieve (strain) the flour into a bowl and add in the caster sugar. Make a well in the centre of the dry ingredients and pour in the milk and orange juice. Stir the mixture with a wooden spoon, beating in the flour and sugar. Pour in the olive oil, mixing the batter well so that all of the ingredients are mixed evenly. Stir the mixed dried fruit and pine kernels (nuts) into the mixture and spoon into the prepared tin (pan). Bake in a preheated oven for about half an hour until the cake is golden and firm to the touch. Leave the cake to cool down in the tin (pan) for a while before transferring it to a wire rack to cool. Serve the cake warm or cold and cut into slices. Baking Tips Pine kernels (nuts) are normally known as the flavouring ingredient in the classic Italian pesto kitchen. However, for this recipe, pine nuts are used with the purpose of giving a delicate and slightly resinous flavour to the cake.

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