Eggless Olive Oil, Fruit & Nut Cake
A delicately flavoured & light, eggless version of a fruit cake. Perfect for tea time too!
Servings 7 inch cake
Ingredients
- 225 grams all purpose flour
- 2 teaspoons baking powder
- pinch of salt
- 150 grams caster sugar * see notes
- 125 ml milk
- 4 tablespoons orange juice
- 150 ml olive oil (not extra virgin)
- 100 grams mixed dried fruit
- 25 grams pine kernels or chopped walnuts or peeled almonds
Instructions
- Grease and line a 7" or 8" round cake tin with baking parchment. Preheat oven to 175 degrees C
- Sift the flour, baking powder and pinch of salt into a bowl. Stir in the caster sugar
- Make a well in the centre of the mixture and add the milk and orange juice. Use a whisk to mix everything together making sure that there are no lumps. Add in the olive oil and whisk till smooth.
- Roll the dried fruit and nuts in a little flour and add these to the batter. Gently fold till incorporated and pour into the prepared pan and smoothen the surface using the back of a spoon or palette knife.
- Bake in the preheated oven for 40-45 minutes or till the skewer inserted comes out clean.
- Remove and place the tin over a wire rack to cool. After 10 minutes unmould and let the cake cool completely before slicing.
Notes
This recipe uses very little sugar (50grams), I increased it upto 150 grams. Do taste the batter and increase it by another 50 grams (total 200 grams caster sugar) if you like a sweeter. Do not exceed 200 grams as the cake contains mixed dried fruit which will let out some sweetness too.