Spiced lemon olive oil cake with date syrup
- April 2015
- Serves 6-8
- Hands-on time 20 minutes, oven time 30 minutes, plus cooling
Marguerite Patten’s recipe for ginger cake was written during rationing, so we’ve updated this Victorian era recipe to include olive oil instead of margarine.
- 17.1g (2.8g saturated)
- 50.2g (31.4g sugars)
For 8 servings
Use a decent quality extra-virgin olive oil but nothing too peppery or grassy.
Make the cake up to 24 hours ahead and warm in a low oven before serving.
Make the date syrup up to 3 days in advance, store in an airtight jar in the fridge or somewhere cool.
Freeze the baked sponge, well wrapped, for up to 1 month. Defrost, then warm through before serving.
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