Olive oil & muscat cake recipe | Good Food
Make this cake for the grown-ups. With muscat dessert wine in the batter, it’s wonderful served with sliced peaches, whipped cream and a glass of chilled muscat
Ingredients
- butter for the tin
- 225g plain flour sifted, plus extra for the tin
- 5 eggs plus 2 extra egg whites
- 225g caster sugar
- 125ml extra virgin olive oil
- 125ml orange muscat or other syrupy dessert wine
- 1 lemon finely zested
- 1 orange finely zested
- icing sugar for dusting
- sliced peaches and whipped cream, to serve (optional)
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