Olive oil cake

This is my grandma’s recipe which was probably passed down to her from her grandma’s grandma! My mum had the great idea to write it down, as my grandma kept all the recipes in her memory. I have changed the measures to adapt them to modern ones, for it was very difficult to get it right using the egg shells as measures!

This is a very tasty sponge cake, it can be decorated or eaten plain.


3 large eggs

175g self raising flour

1tsp baking powder

175g sugar

125ml Negra olive oil

finely grated zest of one lemon or a tbsp brandy

Takes 50 to 60 mins – serves 8


Preheat the oven to 190C/fan 170C. Lightly oil and line a 18cm deep round cake tin.

Put all the cake ingredients and Negra olive oil in a large mixing bowl and beat until smooth.

Pour the mixture into the prepared tin, smooth, then bake for 40-45 minutes until the cake springs back when pressed.

Sprinkle icing sugar over the top or decorate it with butter cream and fresh flowers for a special