We made this, and the vegan chocolate cake, to take to friends for an Easter dinner yesterday.
INGREDIENTS:
2 eggs
125g caster sugar
grated rind of 2 lemons and juice of 1
200ml olive oil (+ extra for greasing)
2tbsp milk
175g SR flour, sifted
DIRECTIONS:
Preheat the oven to 190c/375f/gas 5. Grease and line the base of a 25cm loose-bottomed tin. Beat together the eggs and sugar. Beat in the lemon rind and juice, olive oil and milk. Stir in the flour, then spoon the batter into the cake tin and bake for 30-35 mins until golden and firm.
We decorated our cake with icing sugar and borage flowers from the garden.
This recipe came from an old “Co-op” magazine, for more olive oil recipes try:
The Olive Harvest Cookbook: Olive Oil Lore and Recipes from McEvoy Ranch
In 1992 Nan McEvoy planted the first olive tree seedlings on her ranch in Northern California. Today McEvoy Ranch is renowned for their high quality extra-virgin olive oil and is one of the few California olive oil producers to hold organic certification. Also producing lavender and honey, and maintaining an extensive kitchen garden, the ranch has developed into a culinary paradise, replete with heirloom vegetables and fruits, grazing sheep, and olive groves as far as the eye can see. With this abundance of ingredlents, ranch chef Gerald Gass has more raw materials than any good cook would need to create more than 70 recipes combining extra virgin olive oil with the best the garden has to offer. Comforting soups of winter squash with honey and sage; hearty pasta dishes with olives and tomatoes; savoury pork tenderloin flavoured with red cherries and spices; crunchy lemon biscotti; these recipes are simple to prepare and take center stage at any meal. Introductory material tells the fascinating story of how McEvoy Ranch came to be and how olives and olive oil came to California. Splendid photographs of the olive groves, gardens, and recipes bring the Nan’s dream to life and offers a visual tour through one of the most beautiful working ranches in the West.
