Despite the urge to bake something seasonal filled with candied fruit, an entire spice rack and marzipan, I had a half pint of fresh blueberries staring at me in the fridge last night and opted to make something delicious but not dangerous! I relaced the butter with olive oil and much to my delight it didnt alter the flavour of the cake at all! I figured it makes for a nice light sweet treat at a time when everyone is gorging themselves with mince pies, brandy cream and Christmas pudding. The cake came out really fluffy and not overly sweet. It also looks a little warped as I have one of those rubber cake tins and I use parchment paper to make sure that the cake doesn't stick.Here is the recipe:
4oz olive oil
6oz caster sugar
3 eggs
160g self-raising flour
half pint of blueberries
Preheat the oven to gas mark 4; 180C; 350F
Grease a cake tin
a) whisk together the oil and sugar until completely combined (I used my £14 Argos food processor)
b) whisk the eggs and add to the sugar/oil mixture in three batches always ensuring the eggs are fully combined before adding the next batch.
c) sift the flour into the sugar oil mixture and fold in until a nice dough is formed
d) pour the dough into the cake tin and sprinkle the blueberries on top
e) bake for roughly 45-50m or until a skewer comes out dry
Two notes:
I wrote this recipe off the top of my head so I may have gotten something wrong but I am almost positive I haven't!
Resist the temptation to continuously open the oven as it will affect the height and cakeiness of your cake!
Happy Baking!!
