Olive oil marble cake
( MAKES 1 large cake )
Photo by Annabel Langbien media
I discovered this rustic tea cake in Umbria years ago and it has been a staple ever since. I love the way you can whizz the whole thing up in a food processor or mixer to produce a moist cake that keeps fresh for days. Don't be tempted to leave out the rum – the alcohol evaporates on cooking, adds flavour and helps keep the cake tender.
- Preheat oven to 150C fanbake. Grease a 25-26cm round springform cake tin and line with baking paper. Place eggs and sugar in a food processor or electric mixer and whizz until light and fluffy.
- Add milk and oil and whizz again to combine.
- Add flour, baking powder, lemon zest, vanilla, cloves, allspice and 3 Tbsp of the rum and pulse 4-5 times until smooth (it will be quite runny). Pour all but ¾ cup of the batter into the prepared cake tin (don't be tempted to save more). Mix sifted cocoa and the remaining 1 Tbsp rum together and then stir into the reserved ¾ cup of cake mixture until well combined. Drizzle this over the top of the cake to create the marbling effect. Bake until a skewer inserted into the centre of the cake comes out clean (about 55-60 minutes). Allow cake to cool in the tin for 10-15 minutes before turning out on to a cake rack. Store in an airtight container for up to a week.
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