Olive Oil Cake

with Fruits of the Forest Frozen Yoghurt

Ingredients

3 large eggs
300g caster sugar
300g plain flour
165ml milk
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 yoghurt

250g/9oz frozen mixed redcurrants, blackberries and raspberries
110g/4oz icing sugar
100g/3½oz Greek-style yoghurt

For the frozen yoghurt, blend the frozen yoghurt ingredients in a food processor until smooth and well combined. Transfer to a dish, cover ,place in the freezer for 25-30 minutes until frozen.

Serve warm as a dessert with Frozen yoghurt, or cool completely and store in an airtight tin. Serve sliced with tea or coffee.