OLIVE OIL CAKE WITH BLUBERRIES:

INGREDIANTS:

EGGS -3
CASTER SUGAR -275 GM
FINELY GRATED ORANGE RIND -2 TABLESPOON
OLIVE OIL -125 ML
MILK -80 ML
PLAIN FLOUR -150 GM
SELF-RAISING FLOUR -150 GM
FROZEN BLUEBERRIES -100 GM
APRICOT JAM ,WARMED,STRAINED -80 GM


METHOD:

PREHEAT OVEN TO MODERATE [180C/160C FAN FORCED].GREASE DEEP 19 CM-SQUARE CAKE PAN.

BEAT EGGS ,SUGAR AND RIND IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SUGAR IS DISSOLVED;TRANSFER TO LARGE BOWL.FOLD IN COMBINED OIL AND MILK AND SIFTED FLOURS,IN TWO BATCHES.

POUR MIXTURE INTO PAN;BAKE 20 MINUTES.CAREFULLY REMOVE CAKE FROM OVEN;SPRINKLE SURFACE EVENLY WITH BLUEBERRIES.RETURN CAKE TO OVEN;BAKE ABOUT 40 MINUTES.STAND CAKE 10 MINUTES;TURN,TOP-SIDE ,ONTO WIRE RACK TO COOL.

BRUSH WARM CAKE WITH JAM.