This cake is one of my favourite traditional Spanish cakes. It’s easy and cheap to make and also very healthy and moist. It uses olive oil instead of butter. I use olive oil but other types of oil can also be used. It’s great for morning or afternoon tea. I always make this cake for the office and it’s always a success.
Traditionally icing is not used, but I just wanted to give it an English touch.
200 gr sugar
250 gr self raising flour
3/4 cup of olive oil
1 cup of milk
1/2 teaspoon vanilla essence or grated lemon rind
Mix all ingredients well and put the mix in a greased cake tin about 20cm in diameter.
Do not preheat the oven for this one, just put the tin in the oven at 160C for the first 15 minutes. This allows the cake to raise. Then raise the temperature to 180C for 30 to 45 minutes until cooked.
Remove from the oven and let it stand until cool. Remove from tin over a plate.
Add the icing (optional).
1/2 cup of icing sugar
2 tablespoons of milk
1 teaspoon of soft butter
Mix well and pour over the cake.