Olive oil madeira cake

This is a Donna Hay one bowl wonder that I love. One of the quickest, easiest cakes to make and great for lunch boxes.

Pictured: Olive oil madeira cake

¾ cup extra virgin olive oil

2 eggs

1 tbsp finely grated orange rind

¼ cup/60ml orange juice

1 cup/280g thick natural Greek-style yoghurt

1 ½ cups/330g caster (extra fine) sugar

2 cups/300g self-raising/rising flour

Preheat oven to 160°C/325°F.

Grease a 10cm x 20xm loaf tin and line with baking paper.

In one big bowl – place oil, eggs, rind, juice, yoghurt, and sugar. Whisk to combine.

Add the flour and whisk til smooth and just combine, do not overwork the batter at this stage once the flour has been added.

Pour into the prepared tin and bake for 1 hour or until cooked when tested with a skewer.

Let rest 10 minutes to settle, then remove and let cool on a rack.

You could add a simple sugar icing (mix 1 cup icing sugar with 1 tbsp boiling water and pour over while cake still warm) as Donna Hay does but I find it is already sweet enough and the fluffy texture so delicious as is.

Serves 10 - 12