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A recipe from Justine Boland - Taste Canowindra
Olive oil and sweet wine cake
170 gm flour
2tsp. baking powder
½ tsp. salt
200ml light olive oil
70 gm Castor Sugar
3 Eggs
8 tbsp rich sweet desert wine
Preheat oven to 180 degrees C
Grease a 20 cm square tin and line with grease proof paper
Sift flour, baking powder & salt together.
In a large bowl beat olive oil, eggs and sugar, fold in flour mix.
Transfer to tin bake approx. 40 mins, (til golden brown & firm to touch).
Spike cake & drizzle with wine, allow to cool in tin.
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