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.