A recipe from Justine Boland – Taste Canowindra
- 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.