| 80g sugar |
|
beat until white and fluffy |
Line the bottom of a 22cm diameter cake tin with baking parchment. Pour batter into tin. Bake 30 minutes in moderate oven. |
Turn out onto a wire rack and leave to cool. |
| 2 eggs |
|
| 1/2 teaspoon salt |
|
| 2 teaspoons lemon and orange rind |
grated |
| 120ml (111g) olive oil |
|
drizzle in in a thin stream, beating continuously |
| 135ml milk |
|
mix in on low |
| 1 tablespoon lemon juice |
| 130g cake flour |
sift |
|
fold in gently |
| 1/2 teaspoon baking powder |
| 1/8 teaspoon bicarbonate of soda |
| 1 orange's juice |
|
Prick cake with a fork, drizzle with orange juice. |