This is a recipe I have adapted from
This is a perfect afternoon tea treat, with a bit less guilt as white flour has been replaced by wholemeal and butter is substituted with virgin olive oil. It's also ridiculously easy.
Time: 10 minutes preparation/50 minutes baking
You will need
- A mixing bowl
- 18" loose bottom cake tin or similarly sized loaf tin
- Whisk (or fork for the students)
- 3 medium free range eggs
- 150g soft dark-brown sugar or caster sugar
- 150ml virgin olive oil
- 30ml cold water
- 200g wholemeal flour (you could experiment with rye or spelt flour)
- 1 tsp baking powder
- 2 tsp mixed spice
- 1 tsp ground cinnamon
- 2 tbsp Jam (I used reduced sugar strawberry jam)
- tsp Icing Sugar
You could also add some mixed nuts or grated zest to replace or compliment the spices.
1. Set the oven to 180 degrees/gas mark 4, grease your tin and line with baking parchment. (Top tip: Scrunch the parchment up loads and then unfold, this means it will be malleable when you cover your tin bottom.)
2. Whisk together the eggs and sugar in a large mixing bowl, making sure everything gets very aerated, this should take a couple of minutes.
3. Mix in the olive oil and water along with all the spices, making sure everything is well amalgamated
4.Add in the flour and baking powder slowly, incorporating as you go (I didn't bother to sieve, as it is wholemeal after all!)
5. Pour the mixture into the loose bottom tin and place on the middle rack of the oven, leave to bake for 50 minutes.
6. Take out the oven and leave for 10-15 minutes to cool. After you have assured yourself the cake is cool, slice it in half and spread one half with the jam, placing the other half on top.
7. The most important part: Slice and serve with tea or coffee. (Tip: I imagine this type of cake would freeze very well if you catch it before the jam/slicing)