lemon olive oil cakes

lemon olive oil cakes1

300gm caster sugar
3 eggs
250ml / 1 cup milk
250ml  / 1 cup extra virgin olive oil
Juice and finely grated zest of 3 lemons
300gm / 2 cups plain flour, sifted
1 tablespoon baking powder
Thick cream, to serve (or ice cream if you prefer)

Preheat oven to 180C. 
Butter and flour 12 individual mini loaf tins (8cm x 5cm). {I used friand tins plus a muffin tin for the extra mixture.}
Whisk sugar, eggs and pinch salt in an electric mixer until thick and pale (approx 3-4 mins).
Combine milk, oil, lemon juice and zest in a large jug and whisk to combine.
Fold in flour and baking powder (I used a hand whisk to gently incorporate).
Divide among prepared tins.
Bake until golden and cooked through, about 10-12 minutes. Cool in tin for 5 mins then turn out.
Dust with icing sugar and serve warm or room temperature, with thick cream or ice cream.

Recipe adapted from Australian Gourmet Traveller’s The Baking Cookbook. Original recipe from Jay Patey, Pigeon Hole Cafe, Hobart.

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