Tag Archives: olive oil

Olive Oil Cake


Olive oil Cake


I have wanted to bake the perfect Olive Oil cake for years, and I believe I have at last. This cake is moist, fresh and tastes absolutely fantastic!

I sprinkled it with icing sugar, it is so pretty when you do that, but if like icing as much as my other half, you can make some with a little bit of lemon juice instead of water. To keep the balance of sweet and sour.

This cake is perfect for tea, and also as we have discovered, for breakfast…



Finely grated zest of one large lemon
250ml of extra virgin Olive Oil, warmed (NOT HOT!)
5 large eggs, separated
250ml of caster sugar
5ml vanilla essence
750ml of cake flour
10ml baking powder
250ml full cream milk


  1. Add the lemon rind to the warmed olive oil and let it infuse it
  2. In a large bowl, beat the yolks and caster sugar together until it is light in colour
  3. Add the vanilla essence and the cooled olive oil with the zest
  4. Sift the flour and baking powder together and mix it into the egg mixture. Don’t get a fright if you think it looks wrong. It does look “crumbly”
  5. Add the milk, and mix well. You will notice that it is a very thick dough. That is ok!
  6. In a separate bowl, whish the egg whites until stiff, and then fold them into the mixture. Folding is important to keep the air in! Otherwise the cake will be too dense.
  7. Spray a 23cm cake tin with baking spray, and bake at 180 degrees Celsius for 40 min. after 40 min turn the heat down to 160 degrees Celsius and bake for another 10-15 min. until a knife comes out clean.

If your cake cracks at the top, don’t worry about it. That makes it look as if it came out of your grandmother’s kitchen.

Now you can either sprinkle it with icing sugar once it is completely cooled on the wire rack, or put on some lemony icing.

This is a delicious cake! You won’t regret making it.


Roasted Garlic Aioli




This is one of the most delicious things to make, and always such a treat! It beats any Aioli that you can buy in any shop. And it is really easy! It just takes a little patience 🙂


I recently read a book about a woman and her family who moved to Provance to make goat’s cheese. Somewhere in the story they made and ate aioli. It sounded wonderful. I searched high and low for a recipe, found one, made it, with raw garlic like you should, and put it in a nice bottle. A couple of days later we made prawns, so I took the bottle out, and we proceeded to eat it all, it was THAT good. But raw garlic consumed in vast quantities, is not to be recommended. We had garlic reflux for at least 5 days. So, I changed the recipe. The roasted garlic makes it a lot milder, and gives it a fantastic smoky flavor.

“A nickel will get you on the subway, but garlic will get you a seat.” – Old New York proverb

1 house of garlic, the end chopped off, sprinkled with olive oil, and baked at 180 degrees Celsius for about 15 minutes, or until soft.
1/8 teaspoon sea salt
2 egg yolks
1 teaspoon Dijon mustard
1 teaspoon lemon juice
½ teaspoon cold water
1 cup olive oil – or if you prefer: ½ cup olive oil and ½ cup sunflower oil mixed

In a mortar, and with your pestle, grind the salt and garlic in ONE direction, until it’s a paste.
In a mixing bowl, whisk the garlic paste, mustard and yolks until smooth.
Add the water and lemon juice, whisking all the time. (Here is where an electric mixer comes in handy)
Add the oil, literally drop by drop, while whisking constantly. NEVER STOP WHISKING.
If the mayonnaise separates, you may add an extra yolk.

This will make just over 250ml of aioli, and will keep in your fridge for no more than a week. It’s best to make it when you want it.