3 large eggs
300g caster sugar
300g plain flour
165ml extra virgin olive oil
1 tsp grated lemon zest
1 tsp grated orange zest
Juice of 1 lemon
1 tbsp baking powder
Butter and flour a 25cm cake tin.
Beat the sugar and the eggs until they are pale and creamy.
Stir in the remaining ingredients and bake the cake for 30-40 minutes at 180C ( 350F / Gas Mark until it is golden brown.
Allow it to cool a little in the tin and then turn it out onto a rack.
For the frozen yoghurt250g/9oz frozen mixed redcurrants, blackberries and raspberries
110g/4oz icing sugar
100g/3½oz Greek-style yoghurt