LEMON OLIVE OIL CAKE

Funnily enough all this started exactly one lemon cake ago; and one delicious bite after another, your tummy got fuller and fuller, and the next thing you'll be looking up on Google is 'can you eat so much that your stomach bursts'; and why would you even want to find out.
Yet, there's one big bottle of fancy Italian organic olive oil in your cupboard, and wouldn't it be silly not to whip up a cake with it; and it's so fluffy and citrusy and you really can't make your mind up on which version you like best.
Needless to say, decisions of such great importance require a fair amount of pondering; but the proof of the cake is in the eating, or so I've heard; and I'm thinking, some real tasty lemon cake is what you'll get, either way.

LEMON OLIVE OIL CAKE

300g (2 ½ cups) cake flour

180g (heaped 3/4 cup) unrefined caster sugar

1 tablespoon baking powder

150ml (1/2 cup + 2 tablespoons) water

100ml (1/2 cup) extra-virgin olive oil

juice and zest of 2 lemons

Preheat the oven to 160°C (320°F) and lightly grease a 22cm (9”) cake tin. Combine flour, sugar and baking powder in a bowl and set aside. In a separate bowl, whisk together water and oil until emulsified, then add the lemon juice and whisk again until frothy. Pour the mixture into the bowl of dry ingredients, add the lemon zest and whisk quickly until there are no lumps. Transfer into the prepared tin and bake for 30 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool for 10 minutes then remove from the tin and let cool completely. Once cool, dust with icing sugar and serve.