Spanish tea cake with icing

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.


2 eggs
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.


4 thoughts on “Spanish tea cake with icing”

  1. Hi Teresa,

    This recipe looks great, are the temperatures given for a fan oven?
    Also I’m looking for a dessert recipe for a Spanish night at church. Feeding around 40 people. I was thinking of serving your cake with some fruit on the side!
    Thanks if you can help.

  2. Hi Jane
    The temperatures are for a conventional oven. I’ve never cooked this cake in a fan oven but it’s a sort of fool proof cake. In a fan oven I would adjust the time perhaps 10 minutes down. Just use a woodpick to make sure it’s cooked.

    The icing is not typical of this cake. Sprinkled sugar over the top before it goes into the oven is more common.

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