July 17, 2015


Serves 8-10

2 cups plain flour

1 tablespoon baking powder

125g unsalted butter, softened

1 3/4 cups caster sugar

1/2 cup Bertolli Light in Taste Olive Oil

4 eggs

150 ml milk

1/4 cup desert wine


200g caster sugar

2 tablespoon desert wine


1. Preheat oven to 180C and grease and line the base of a 22 cm round cake tin. Sift flour and baking powder together. Place the butter and sugar in an electric mixer bowl and mix until well combined. Slowly add the olive oil mixing until incorporated then add the eggs one at a time mixing well after each. Add then the milk and wine, and mix the flour through with a large spoon.

2. Pour the mix into the prepared tin and bake for 40-45 minutes or until a skewer inserted into the center comes out clean. Cool in the tin for 10 minutes before turning onto a wire rack to cool.

3. To prepare the syrup place the sugar with 2 cups of water in a saucepan and bring to the boil stirring to dissolve the sugar. Remove from heat, add the wine, and set aside to cool.

4. Serve the cooled syrup with slices of cake and fruit.

To serve: fruit and cream or ice cream