An olive oil-based sponge cake recipe that has appeared in very similar incarnations several times in our travels – twice in Spain and also in Puglia in Italy. It’s more of a madeira than a traditional sponge, but this recipe is incredibly simple:
1 carton sponge cake
Using a single serve yoghurt carton (about 200mL or whatever the standard size is)
- 2.5 x plain flour
- 1 x sugar
- 1x olive oil
- 3 eggs
- 2 good teaspoons of baking powder
Mix it up, pour it into the tin and bake for 20 minutes at about 3/4 of the max heat of a conventional oven. When it looks golden with little holes on the top it’s done.
My favourite variation on this – the Italian one – is adding the zest of one lemon into the batter. Delizioso!