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Olive oil and sour cream tea cake recipe
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Indulgent cake made with olive oil and tangy sour cream, moist and ready in 1 hour.
Ingredients:
  • 220g caster sugar
  • 225g self-raising flour
  • 3 Free Range Eggs
  • 8.80 gm vanilla extract
  • 60ml lemon juice
  • 125ml olive oil
  • 160g sour cream
  • 180g good-quality white chocolate, chopped
  • 27.30 gm Delicado Light Taste Olive Oil
  • 40.00 ml chopped dried cranberries
  • 40.00 ml chopped pistachios
Instructions:
  • Preheat your oven to 180°C. Grease a 20cm round cake pan generously and line both the base and sides with baking paper.
  • In a large bowl, mix together sugar and flour. In a large jug, whisk eggs, vanilla, lemon juice, extra virgin olive oil, and sour cream until combined. Pour this mixture into the flour mixture and stir until just combined (avoid overmixing).
  • Evenly distribute the mixture into the pan and level the surface. Bake for 55 mins or until a skewer inserted in the center comes out clean. Let it sit in the pan for 10 mins, then transfer onto a wire rack to cool completely.
  • In a small heatproof bowl, combine the chocolate and light-tasting olive oil. Melt the chocolate over a saucepan of simmering water, ensuring the bowl does not touch the water. Stir until smooth. Let the mixture cool, stirring occasionally. Chill in the fridge for 10 minutes.
  • Evenly coat the cake with the luscious chocolate mixture, then generously sprinkle with tangy cranberries and crunchy pistachios.

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